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Beared from birth o

Milk and
Milk Products in

the Home

A Book Intended for Students in Home Economics
and for Housekeepers in General

J «» ^> .* « .>

JOHN MICHELS, B.S.A., M.S.

Professor of Dairying and Animal Husbandry in the New York

State School of Agriculture

Author and Publisher of ** Dairy Farming," ** Market Dairying
and Milk Products," "Creamery Buttermaking'*

ILLUSTRATED

FARMINGDALE, NEW YORK

Published by the Author

1915

"'. .• : :

• Z • • • • • ■-

•-- ••••.•••1

*"' • • « • i • • • • aTr.

JOHN MICHELS

1015

S^€^ —

PREFACE

The cow has been properly called the foster
mother of the human race. Her products, in im-
portance, overshadow those from any other source.
Through all the centuries, from ancient times to the
present, milk and milk products have constituted
an important part of the human dietary. In modern
times the use of milk has become especially import-
ant because thousands of babies are forced to rely
upon it as their only source of food.

Good milk is an economical and easily digest-
ible food, and so are many of the products made
from it. To impress this fact upon housekeepers
and students in home economics has been one of the
aims of this book. There is also need of better
familiarizing consumers with the various grades of
market milk and milk products and to show their
uses and value in the dietary.

Unfortunately a great deal of milk placed upon
the market is unsafe as a food because of ignor-
ance and carelessness in the methods employed in
its production and handling. That milk is often a
dangerous food is amply attested by the hundreds
of babies which it destroys annually, and by the
numerous milk-borne epidemics of contagious dis-
eases such as tuberculosis, typhoid fever, diphtheria
etc. — diseases which not only affect babies and
children but people of all ages. Special efforts have

M 193

6 MII<K AND MII<K PRODUCTS IN THE HOME

therefore been made in this book to outline simple,
practical home methods of treating and handling
milk by which it is made a safe food for babies and
adults.

For many years part of the author's time has
been given to teaching dairy subjects to students
in home economics. The experience thus gained has
been of material value in several ways: it has im-
pressed upon him the conviction that the average
housekeeper knows far too little of the relation
which milk bears to the welfare of the family; it
has also materially assisted him in so arranging and
treating the subject matter as to make the book
especially adaptable as a text for students in home
economics.

John Michels

June 1, 1915.

nniiHiiiiHUuuiiuiniHiHiiuiiu

^nuumimiuniinMUHiiiiiK

HE COW is the

I foster mother of
I the human race.
From the day of
the ancient Hindoo to this
time have the thoughts of
men turned to this kindly
and beneficent creature
as one of the chief sustain-
ing forces of human life.

W. D. HOARD

Jil

TABLE OF CONTENTS

Page

Chapter I Composition of Milk 9

Chapter II Milk as a Food 13

Chapter III Physical Properties of Milk

and Cream 16

Chapter IV Common Milk Bacteria 19

Chapter V Care of Milk in the Home 23

Chapter VI Market Classes of Milk 27

Chapter VTI Milk-Born^ Disease Bacteria . . 33
Chapter VIII Pasteurization of Milk and

Cream ..' 37

Chapter TX Modified Milk 44

Chapter X Condensed and Evaporated

Milks 53

Chapter XI Sour Milk 56

Chapter XII Whey, Skimmilk and Cottage

Cheese 62

Chapter XIII Cream 66

Chapter XIV Ice Cream 71

Chapter XV Fancy Cheese 76

Chapter XVI Fancy Dairy Dishes 79

Chapter XVII Butter and Oleomargarine ... 82

Chapter XVIII Common Cheese 89

Chapter XIX Production of Clean, Whole-
some Milk 92

Index o 99

« tf 4 J • • •

CHAPTER I

COMPOSITION OF MILE

Cow's milk has an average composition as follows :

Water 87.2 per cent.

Casein 2.8 per cent.

Albumen 0.6 per cent.

Milk sugar 4.9 per cent.

Butterf at 3.8 per cent.

Ash 0.7 per cent.

Enzymes Trace

100.0 per cent.

The term ''per cent." applied to the constituents
of milk means pounds in 100 pounds. Thus, 3.0 per
cent, of casein means that there are three pounds of
casein in a hundred pounds of milk.

In speaking of milk, the terms ''four per cent,
milk,'' "five per cent, milk," etc., are frequently
used, meaning milk containing four and five per
cent, butterf at, respectively. Such terms as "whole
milk" and "normal milk" are often used in place
of the term "milk," but they mean exactly the same
thing.

MILK CONSTITUENTS

Water. The water of milk is identically the same
as any chemically pure water. While milk is a
fluid substance, it contains less water than many
common vegetables. Parsnips, string beans and as-
paragus, for example, contain more water than aver-
age market milk.

lO MILK AND MILK PRODUCTS IN THE HOME

• • ~

• ' Cdseiif tott iUbumen. These substances belong to
/\ : : /• -ItKe-gccniproif jiufrients known as proteids. They are
rich in nitrogen and, like the lean of meat and the
white of eggy serve the purpose of building up
muscles, hair and tendons, and may also supply heat
and energy.

Casein is a white, insoluble substance suspended
in milk in an extremely finely divided condition. It
is the most important tissue building constituent
of milk and forms the basis of an almost endless
variety of cheese. The curdling of milk is due to
the casein, which is easily precipitated by acids.
Thus, in the ordinary souring of milk enough acid
is eventually produced to curdle (coagulate) it.
Rennet extract also curdles the casein and, there-
fore, the milk of which the casein is a part.

Albumen is a soluble substance which is not
affected by rennet or acids but curdles when heated
to 170° P. In composition it very closely resembles
casein, differing from it chiefly in being rich in sul-
phur while the casein is rich phosphorous.

Milk Sugar. This constituent, unlike the casein
and albumen, contains no nitrogen. It belongs to
the group of nutrients known as carbohydrates,
whose purpose in nutrition is to supply heat and
energy and to store reserve energy in the form of
fat. As a source of energy, carbohydrates are equal
to proteids, pound for pound.

Milk sugar, which is known chemically as lactose,
has the same composition as cane sugar; it differs
from this, however, in being more digestible and

COMPOSITION OF MILK II

only faintly sweet. When milk sours part of the
sugar is changed into lactic acid through the agency
of bacteria, which are described on page 19.

Butterfat, This substance belongs to the third
great group of nutrients known as fats, which con-
tain the same chemical elements as the carbohy-
drates but in different proportions. As a food, one
pound of fat is equal to two and one-fourth pounds
of carbohydrates. Fats play the same part in nutri-
tion as the carbohydrates, supplying heat and en-
ergy and storing surplus energy in the form of fat.

Butterfat is a compound fat, being made up of at
least nine distinct fats. The most important of
these fats is butyrin, which is present in no veg-
etable or other animal fats. Butyrin is volatile
and has a very pleasing aroma.

Figure 1 shows the appearance of butterfat when
viewed in milk under a high power microscope. It

12 MILK AND MILK PRODUCTS IN THE HOME

is suspended in the form of extremely small globules
numbering about 100,000,000 per drop of milk. It
is this fine division of the butterfat, together with
its large percentage of soluble fats, which, to a large
extent, accounts for its superior digestibility.
Another matter which aids in the digestion of but-
terfat is its low melting point. Butterfat melts at
about 90° F. while other common animal fats melt
at considerably higher temperatures.

Ash. This is the mineral portion of milk and
exists mostly in solution. It is composed of lime,
magnesia, potash, soda, prosphoric acid, chlorine,
sulphuric acid and iron. Its chief purpose in nutri-
tion is to build up bones, teeth and blood.

Enzymes. These are chemical ferments which aid
in digestion. It has been shown by experiments
that ordinary foods when taken in conjunction with
milk are better digested than when taken without
the milk. The greater digestibility so found is
credited to the digestive ferments contributed by
the milk. One of the objections to boiling milk is
the destruction of its enzymes by the high tempera-
ture.

Milk Solids. The milk solids, sometimes spoken
of as ** total solids," include all of the milk but the
water. If a sample of milk be kept at the boiling
temperature until all the water has been evaporated,
the dry, solid residue constitutes the solids of milk.
The solids less the fat are known as the ** solid not
fat" or the **non fatty" solids.

CHAPTER II

MILE AS A FOOD

As shown in the preceding chapter, milk is a com-
plete food, containing all the elements necessary to
sustain life ; moreover, it contains these elements in
proper proportions and in easily digestible and as-
similable form. Milk is also greatly valued for its
paiatability.

It is these valuable qualities which have made milk
so prominent in the diet of all classes of people. For
growing children, milk has no satisfactory substi-
tute ; for thousands of babies deprived of their moth-
er 's milk, it is indispensable.

Milk is rich in proteids and mineral matter, ma-
terials required in building up muscles and bones.
This is why milk is so essential for normal growth
and body development in children.

Unfortunately too many consumers look upon milk
as a luxury. As a matter of fact, at prevailing
prices, milk is a cheap food, especially when com-
pared with eggs and meat. One quart of good milk
is equal to about eight eggs or three-fourths of a
pound of steak.

Variations in Quality. Wide variations exist at
present in the quality of market milks. Analyses of
normal market milks show a variation in fat content
of from 3 to 5.5 per cent. And there is a great deal
of milk sold illegally containing only 2.5 per cent,
butterfat.

14 MILK AND MILK PRODUCTS IN THE HOME

Particularly wide are the variations in the quality
of milk from individual cows as shown by the fol-
lowing maximum and minimum composition :

Per Cent.
Maximum Minimum

Water 90.69

Butterf at

Casein

Albumen

Sugar

Ash

Quality as Affected by Breeds. The quality of
milk differs markedly with different breeds of cattle.
Some breeds produce rich milk, others relatively
poor milk, as shown by the following table :

0.69

80.32

6.47

1.67

4.23

1.79

1.44

.25

6.03

2.11

1.21

.35

BREED

BUTTER-
FAT

CASEIN

ALBUMEN

Per cent.

0.55
0.60
0.60
0.50

MILK
SUGAR

ASH

Ayrshire .
Guernsey.
Jersey....
Holstein..

Per cent.

3.8
5.4

5.7
3.4

Per cent.

2.5
2.9
3.0
2.4

Per cent.

4.9
5.0
5.0
4.8

Per
cent.

0.70

0.75

0.65

With the wide variations existing in the quality of
milk it should be paid for according to its quality.
It is fair to say that, in point of food value, a quart
of milk containing 5.5 per cent, butterf at is worth at
least fifty per cent, more than a quart containing
only 3 per cent, butterfat. In other words, when a
consumer pays twelve cents a quart for 5.5 per cent,
milk, he is paying no more for the actual amount of
food he gets than when he pays eight cents a quart
for 3 per cent. milk.

MII.K AS A ^OOD 15

It is as much a business proposition for consumers
to consider the food value of milk as it is for them
to consider the quality of the cloth they buy.

Value of Clean, Wholesome Milk. The real value
of milk cannot be judged entirely from its composi-
tion. For babies especially, cleanliness and purity
should chiefly determine the price to pay for milk.
With milk as with many other commodities, the best
is the cheapest in the long run. It costs more to
produce clean milk than just common milk and con-
sumers must expect to pay for the extra expense in-
volved in furnishing clean, wholesome milk.

Various Uses. Milk is used in so many different
ways that it is difficult to see how any family can get
along without it. Its use in custards, puddings,
cakes, cookies, muffins, bread, biscuits, gravies,
soups, chowders and scores of other ways, makes
milk well-nigh indispensable. It is not the province
of this book to discuss the uses of milk in cooking
because this information can be obtained from nearly
all cook books.

CHAPTER III
PHYSICAL PROPERTIES OF MILE AND CREAM

Specific Gravity. By specific gravity is meant the
weight of one substance compared with that of
another. Water is taken as a standard for compari-
son and its specific gravity is 1. Milk has an aver-
age specific gravity of 1.032, being slightly heavier
than water. A vessel holding 1,000 pounds of water
would hold 1,032 pounds of milk.

To find the weight of a gallon of milk multiply the
w^eight of a standard gallon of water (8.35 lbs.) by
the specific gravity of milk. Thus 8.35x1.032=8.62
pounds, the weight of a gallon of milk.

Cream is lighter than milk because its chief con-
stituent is butterfat, which has a specific gravity of
only 0.9. Hence the richer the cream the lighter it
is. Cream containing 20 per cent, butterfat has a
specific gravity of about 1.01.

Viscosity. This refers to the adhesiveness or
stickiness of milk and cream. Milk is more viscous
than water, and cream is still more viscous than
milk.

Viscosity is an important property to consider in
connection with cream. In fresh, warm cream the
viscosity is considerably less than in old, cold cream
of the same richness. A fresh, warm cream may
therefore appear to be lacking in richness when in
reality it is lacking in viscosity. For the same rea-
son fresh, warm cream is difficult to whip. Age and

PHYSICAL PROPERTIES O^ MILK AND CREAM 17

low temperature are about as important as the rich-
ness of the cream in getting cream to whip satisfac-
torily.

When cream is heated to high temperatures, its
viscosity is lessened even when subsequently cooled
to a low temperature. This is due, in part at least,
to the fact that the heating destroys the soluble lime,
because the viscosity can be restored by adding lime
in a soluble form. Lime will increase the viscosity
of any cream, whether heated or not, and hence will
make it appear richer than it actually is. For this
reason a great deal of commercial cream has lime
added to it. The quantity required is so small, how-
ever, that it will escape detection, even by experts.

Acidity. Fresh milk when tested by the usual
alkaline methods, shows an acidity of about 0.14
per cent. "When it reaches the consumer the acidity,
as a rule, is close to 0.2 per cent. This is important
to remember when cow's milk is substituted for
breast milk in infant feeding. Breast milk shows no
acidity, and for this reason when babies are fed on
cow's milk the acidity is first neutralized by the
addition of lime water.

Absorbing Powers. Milk is peculiarly susceptible
to odors, absorbing them as readily as a sponge ab-
sorbs water. The same is true of cream. These
products must, therefore, never be exposed to strong
odors, not even those of vegetables, fruits, cakes,
cheese and the like.

Color. The color of milk varies with the breed of
cattle and with the character of the feed. Holstein-
Friesian milk has a white color, while that of Jer-
seys is a light yellow. Guernsey milk has the rich-

l8 MILK AND MILK PRODUCTS IN THE HOME

est color of any breed, being a deep yellow. When
cattle feed on pasture or other green feed the color
of the milk becomes more yellow. For these rea-
sons the color of milk is not a reliable indication of
richness.

Carotin is the substance which gives milk its
natural color.

CHAPTER IV

COMMON MILE BACTERIA

What Bacteria Are. The term bacteria is applied
to the smallest of living plants, which can be seen
only under the highest powers of the microscope.
Each of these plants is made up of a single cell.
They are so small that 30,000 of them laid side by
side will measure only about an inch. Their pres-
ence is almost universal, being found in the air,
water, soil, milk, decaying matter, etc. In everyday
language bacteria are usually spoken of as germs.

• • •

¥^

Figure 2 — Different shapes of bacteria (Lehmann & Neumann)

Rapidity of Growth. Under favorable conditions
bacteria grow with marvelous rapidity, some repro-
ducing themselves a million times in twenty-four
hours. The majority of bacteria require for best
growth a warm, moist and nutritious medium such
as milk, in which an exceedingly varied and active
life is possible.

20 MILK AND MILK PRODUCTS IN THE h6mE

Most bacteria grow rapidly at temperatures be-
tween 60° and 100° F. ; some are capable of multiply-
ing at freezing temperatures, while others grow best
at temperatures approximating 120° F.

Beneficial and Injurious Bacteria. A great many
species of bacteria are entirely harmless and some
are decidedly beneficial. Other kinds produce unde-
sirable flavors. Most dangerous and harmful of all
are those bacteria which cause diseases like typhoid
fever, diphtheria, scarlet fever, etc.

Lactic Acid Bacteria — ^Beneficial. These are by
far the most common of all the bacteria found in

0^^ nO

O-

Figure 8 — Varieties of lactic acid bacteria (Conn)

milk. The souring of milk and cream is due to these
bacteria. They act upon the milk sugar, changing
part of it into lactic acid, which gives milk its sour
taste. When the acidity of milk reaches about 0.9
per cent., the lactic acid bacteria are either checked
or killed by the acid they have produced, and the
formation of acid ceases. In ordinary sour milk,
about half of the milk sugar is left unchanged.

Under cleanly conditions, the lactic acid type of
bacteria always predominates in milk. When, how-
ever, milk is drawn under uncleanly conditions, the
lactic acid organisms are often outnumbered by

COMMON MII.K BACTERIA 21

other kinds resulting in the production of tainted
milk.

The fine flavor of butter and that of many varie-
ties of cheese, is due to the lactic acid bacteria. The
tonic value of good sour milk is also due to these
bacteria. In the famous experiments of Dr. Metch-
inkoff, it was established that the lactic acid organ-
isms exert favorable effects in the large intestine by
destroying and combatting obnoxious kinds which
are always present there. Because of their antag-
onistic properties, the lactic acid bacteria act as
a real safe-guard to milk, suppressing undesirable
kinds capable of producing bad flavors, toxins, etc.

Undesirable Bacteria. To this class belong the
butyric acid bacteria, which are the chief cause of
rancid butter; putrefactive bacteria, which decom-
pose milk and cream ; bitter, slimy, gassy, toxic, and
many other kinds of bacteria which need not be dis-
cussed here.

Most of the undesirable bacteria find their way
into milk through particles of dust, manure, hair,
flies, bits of hay, chaff, straw, etc. A single fly or
hair may carry half a million bacteria; and while
flies and hair may be strained out of milk, the bac-
teria cannot, because of their extreme smallness.

Occasionally milk becomes infected with disease
producing bacteria. This class of bacteria will be
discussed in another chapter.

Spores. These are inactive bacteria which can re-
sist high temperatures to a remarkable extent, some
being able to endure a boiling temperature for many

22 MII.K AND MILK PRODUCTS IN THE HOME

minutes. Under favorable conditions, spores soon
develop into active bacteria, in which condition they
are readily destroyed by heat.

Lactic acid bacteria do not produce spores, but
putrefactive and other undesirable bacteria do. In
heating milk, therefore, the lactic acid bacteria are
destroyed first, and the spores left undestroyed will
later grow and develop undesirable flavors in the
milk. This is the reason why pasteurized milk (see
page 37) will usually develop putrid odors with
age, rather than sour as is the case with unheated
milk.

Numbers of Bacteria in Milk. Ordinary market
milk literally teems with bacterial life, averaging
about half a million bacteria per teaspoonful of milk.
Such large numbers are not necessarily harmful to
adults but they may seriously aflPect babies and
young children. It is known that the prevalence of
bowel trouble among children under two years of
age is largely due to the consumption of milk con-
taining large numbers of putrefactive and allied
species of bacteria.

CHAPTER V
GABE OF MILK IN THE HOME

No matter how good the condition of the milk when
delivered, if carelessly handled in the home it will
keep sweet but a very short time. To keep milk and
cream sweet and pure, they must be kept cold and
clean. As soon as the milk is delivered, it should be
put in a cool place — a clean refrigerator if possible.
The vessels in which the milk and cream are kept
must be sterile and covered. Vessels are not sterile
unless they have been kept in boiling water for five
minutes and then inverted upon a clean shelf with-
out wiping.

Importance of Low Temperature. Milk always
contains bacteria no matter how cleanly the condi-
tions under which it is produced. At ordinary tem-
peratures these bacteria increase with marvelous ra-
pidity; at low temperatures their growth practically
ceases. The eflfeet of temperature on bacterial de-
velopment is graphically shown in Figure 4 :

Fi(Hire4-

-Relation of ten.

iS:l

wnts a RiiiKle be

SfK

rourhoun

F.: c, iU

rauriioun

t70°

F. (Bui. M, Storrs, CODD.)

24 MILK AND MILK PRODUCTS IN THE) HOME

At a temperature of 50° F. the bacteria multiplied
five times ; at 70° F. they multiplied seven hundred
and fifty times.

Eoughly speaking, at 98° F. bacteria multiply at
least one hundred times faster than at 70° F. At
32° F. bacterial development practically ceases.

Milk or cream may be kept sweet a long time at
40° to 45° F. because the lactic acid bacteria prac-
tically stop growing at these temperatures. But
there are other classes of bacteria that can grow at
these temperatures as evidenced by the production
of undesirable flavors. Such flavors usually become
noticeable after thirty-six hours.

Air and Water Cooling. Milk should always be
cooled to as low a temperature as possible by placing
the receptacle containing it in cold water. Air
cooling, such as would take place in a refrigerator,
is very much slower than water cooling and for this
reason milk and cream should always be cooled as
much as possible with cold water before placing
them in the refrigerator.

The reason why air cools so much more slowly
than water at the same temperature is the fact that
air is a much poorer conductor of heat and cold than
is water.

Importance of Cleanliness. Nowhere does cleanli-
ness count for so much as in the handling of milk.
If a refrigerator is used, it should have a thorough
cleaning at least once a week. Always see to it that
the milk is put into clean, sterile vessels. Milk dishes
may look perfectly clean but, unless they have been
scalded or boiled, they may contain thousands of
bacteria.

CARE OF MILK IN THE HOME) 2^

Especially important is it to give close attention
to the baby's bottles. As soon as the baby has fin-
ished his meal, the bottle and nipple should be rinsed
with warm water (not hot), then washed in hot
water containing some washing powder, like sal soda,
and then scalded. Under no conditions should nip-
ples be used which are joined to the feeding bottle
by means of a rubber tube. Such tubes cannot be
thoroughly cleaned.

General Handling of Milk. All milk and cream
should be pasteurized (see page 41) in the home,
even if they have been previously pasteurized by the
dealer. Modification of milk for baby feeding is
also important. Both of these subjects are fully
treated in separate chapters.

The mistake is sometimes made in warming the
entire twenty-four hours' allowance of milk for the
baby and then using from this the amount required
for a single feeding. Eepeatedly warming and cool-
ing milk will quickly spoil it. Only the amount re-
quired for immediate use should be taken from the
main supply and the latter should be kept cold until
ready to use.

Always take milk into the house as soon as de-
livered, especially in hot weather. If this cannot be
done, provide an insulated box into which the milk-
man may put the bottle.

On account of their great absorbent properties,

milk and cream must be kept in covered vessels,

especially when placed in the kitchen or cellar, or
possibly in the refrigerator with fruits and vege-

26 MILK AND MILK PRODUCTS IN THE HOME

tables. Aside from absorbing odors when exposed
in these places, they will also take up bacteria which
will shorten their keeping quality.

Pour milk from one vessel to another as little as
possible to avoid contamination ; and do not add new
milk to old milk ; neither add warm milk to cold.

The tops of the bottles should always be washed
before removing any milk. They are more or less
contaminated with dust during transportation and
also become soiled from the hands.

Always clean the bottles before returning them.

CHAPTER VI
UARKET CLASSES OF MILE

In most country towns and villages only one grade
of milk is sold. This is ordinary, raw milk contain-
ing from 3 to 5 per cent, butterfat.

In the larger cities, in addition to ordinary milk,
other classes are sold such as certified, modified,
evaporated, condensed, guaranteed, sanitary, pas-
teurized, inspected, grades A, B and C, and dip or
bulk milk,

COTtifled Milk. Certified milk is the highest grade
of market milk and is produced under conditions im-

Flgure s— Sanitary Dairy Bam
37

28 MILK AND MILK PRODUCTS IN THE HOME

posed by medical milk commissions, which usually
employ a veterinarian, a bacteriologist and a chemist
to look after the production of the milk. It must
come from healthy cows, be free from disease germs
and preservatives, must have a known chemical com-
position, and must be so produced and handled as
to insure a minimum number of bacteria. If the pro-
ducer has complied with all the requirements, he is
furnished a certificate by the commission which per-
mits him to use the ** certified'' label on his products.
The cows, milkers and premises are regularly in-
spected, and the milk is regularly subjected to chem-
ical and bacteriological tests. The number of bac-
teria permitted by different commissions varies from
10,000 to 30,000 per cubic centimeter* of milk ; and
the butterf at content ranges from about 3.5 to 4.5 per
cent.

The milk bottles are sealed and bear the date of
bottling and the name of the commission. Delivery
should be made within twenty-four hours after the
milk is drawn and its temperature during this time
should not exceed 45° F.

The term ** certified milk" is registered in the
United States patent office and its use is legally per-
mitted only on milk approved by medical milk com-
missions.

Certified milk is now largely used for infants and
invalids. There is, however, also a rapidly increas-
ing use made of this milk by the better informed
people who are not satisfied with the condition of
average market milk.

*A cubic centimeter (C. C.) is equal to about 25 drops.

MARKET CLASSES OF MILK 29

Modified Milk. See page 44.

Evaporated Milk. See page 54.

Condensed Milk. See page 53.

Guaranteed Milk. This is milk which is guaran-
teed by the retailer to come up to certain require-
ments, which vary in different localities. As a rule
it contains a certain minimum of butterf at such as 4
per cent, or 5 per cent. To this may be added a
guarantee that the milk is from non-tubercular cows.

Sanitary Milk. Milk of this class is guaranteed as
to certain high class sanitary conditions under which
it is produced and handled.

Pasteurized Milk. See page 37.

Inspected Milk. This class of milk as a rule is
produced under conditions requiring a high degree
of cleanliness and cows which the tuberculin test has
shown to be free from tuberculosis. These condi-
tions are certified to by responsible inspectors.

Grades A, B and C Milk. In New York state milk
is graded according to its sanitary condition, the
score card used being that shown on pages 97 and
98. Grade A requires a minimum score of 75, grade
B 60, and grade C 40.

Bulk or Dip Milk. The old method of hauling
milk to the city in five, eight or ten gallon cans and
removing each customer's allowance by means of a
dipper or faucet, has been found so objectionable
that the practice has been largely abandoned. The
principal objections to this method are: (1) The ad-
mission of dust and bacteria to the milk while meas-
uring it; (2) the use of unsterilized milk vessels by
consumers; (3) exposure of the vessels to dust while

30 MILK AND MILK PRODUCTS IN THE HOME

on the steps of the consumer; (4) the use of unclean
vessels by milkmen in measuring each customer's
share ; (5) lack of uniformity in the milk, especially
if removed from the cans by means of a faucet, in
which case the first drawn milk is likely to be low-
est in fat content; and (6) the possibility of drivers
tampering with the milk.

JUDGING MILK AND CREAM

In judging milk and cream a score card like the
following is generally used :

Item

Perfect
Score

Bacteria

Flavor and odor

Visible dirt

Butterfat

Solids not fat....
Acidity

Bottle and cap. .
Total

5
100

Score
Allowed

Remarks

Bacteria found per
cubic centimeter

Flavor

Odor

J • • • <

Per cent, found.
Per cent, found.
Per cent, found.

Cap

Bottle

EXPLANATION OF SCORE CARD

Bacteria. The maximum number of bacteria per-
missible per cubic centimeter for a perfect score on
bacteria as a rule is 400. Numbers beyond this point
will detract from the score until 200,000 is reached
when the score is zero. Deductions from the perfect
score are made uniform, being proportional to the
bacteria count between 400 and 200,000.

MARKET CLASSES OF MILK 3 1

A bacteria count as low as 400 per c.c. is possible,
though difficult to attain. By exercising proper
cleanliness and thoroughly cooling milk, the major-
ity of dairymen can keep the bacteria count below
10,000 per c.c. A low bacteria count is largely a
matter of cleanliness and low temperature.

Flavor and Odor. Flavor refers to taste and odor
to the aroma detectable by the nose. It is impossible
to describe a perfect flavor and odor. Anything in
the least objectionable to the taste or smell will
detract from the score. Under this head, weedy,
stable, manure, bitter, rancid and unclean flavors or
odors are most common. To obtain a perfect score
for flavor and odor, perfect cleanliness must prevail,
the milk must be kept free from odoriferous sur-
roundings, and feeding must be done after milking,
especially when silage or other odoriferous feeds are
fed.

Visible Dirt. Any sediment, however slight, in the
bottom of the bottle will detract from the score. Most
milk will show visible dirt if produced under un-
cleanly conditions. Dust, particles of dirt, hair or
particles of litter, and sometimes all of these, are
noticeable in the bottom of bottled milk.

The greatest factor in reducing dirt to a minimum
is washing the cow's flanks and udder just previous
to milking. The moist condition prevents the dis-
lodgement of dirt. Another great aid in obtaining
clean milk is the covered milk pail.

Butterfat. To obtain a perfect score on butterfat,
milk as a rule must contain not less than 4.0 per

32 MILK AND MILK PRODUCTS IN THE HOME

cent. For each tenth below 4.0 per cent., 0.2 point is
deducted from the perfect score till 3.5 per cent, is
reached. A whole point is deducted for every tenth
below 3.5 per cent. Milk with a butterfat content
less than 2.7 per cent, or less than the legal local
limit, is scored zero for butterfat.

Cream is usually scored perfect for butterfat when
its fat content is 20 per cent, or above.

Solids Not Pat. Usually 8.7 per cent, or more is
required for a perfect score on solids not fat. For
each tenth per cent, below 8.7 one point is deducted.
Milk containing less than 7.8 per cent, or less than
the legal limit, is scored zero for solids not fat.

Solids not fat are not considered in cream.

Acidity. The limit of acidity for a perfect score
is 0.2 per cent. When milk is thoroughly cooled
there is little difficulty in keeping the acidity below
this limit.

Bottle and Cap. The following defects detract
from the perfect score for bottle and cap : Partially
filled bottle, tinted glass, leaky caps, improperly
paraffined caps, unprotected caps and anything that
in any way detracts from the appearance of the
package.

CHAPTEE VII
MILE-BOBNE DISEASE BACTERIA

Every consumer of milk should know that milk
is frequently a carrier of bacteria which belong to
the strictly disease-producing kind. Eecords show
that numerous epidemics of typhoid fever, diph-
theria, septic sore throat trouble and scarlet fever,
have been caused by infected milk supplies. Per-
haps one of the most menacing of all milk-borne
disease bacteria is the tubercle bacillus.

Fortunately in recent years great efforts have
been made to safeguard milk supplies against these
destructive disease-producing bacteria, and much
has been accomplished in this direction. It is com-
forting to know also that every consumer can make
his milk supply absolutely safe against any disease
bacteria by treating the milk as recommended in
the next chapter on Pasteurization of Milk and
Cream.

Figure 6 — Tuberculosis bacilli (Lehmann & Neumann)

MILK AND MILK PRODUCTS IN THE HOME

Tuberculosis. It is well known that one of the
most common disease bacteria found in raw milk is
the bovine (cow) tubercle bacillus. Examination of
milk supplies throughout the country reveal the
presence of this bacillus in milk to an alarming ex-
tent. Frequently as many as 10 to 15 per cent, of
the samples of milk examined show the presence of
the tubercle organism. Indeed the prevalence of
tuberculosis among cattle makes it positively unsafe
to assume that the milk of any herd of cows is free
from tubercle bacilli, unless the cows have been
actually shown to be free from this disease by the
tuberculin test.

The question naturally arises: To what extent
can tubercle bacilli from cows cause tuberculosis in
man? The answer is graphically set forth in the fol-
lowing table which presents the results of an ex-

TABLE SHOWING PROPORTION OP TUBERCULOSIS OP HUMAN
AND BOVINE ORIGIN IN PATIENTS EXAMINED

Diasrnosis

Adults 16 Years
and Over

Children Stole
Years.

Children Under
5 Years.

Human

Bovine

Human

Bovine

Human
85

15
10

27
2

Bovine

Pulmonary tuberculosis

Tuberculous adenitis,
f>(*rvif*Al ••

778

86
16

6
29

82
10

1
4

1
8

8
5

10
3

41
4

8
6

1
24

Abdominal tuberculosis

Generalized tuberculo-
sis, alimentary origin

Generalized tuberculosis

Generalized tuberculosis
including meninges
alimentary origin —

Generalized tuberculosis
including meninges- • •

Tuberbular meningitis- •

Tuberculosis of bones
and ioints

1
4

Tuberculosis of skin ....

—

MILK-BORNE DISEASE BACTERIA 35

haustive study of the subject by Park and Krum-
weide and numerous foreign investigators. The
table was prepared by Park and Krumweide of New
York City. It not only shows different forms of
tuberculosis in man, but also compares the number
of cases due to human and bovine tubercle bacilli.

The table shows that children are especially liable
to infection with bovine tubercle bacilli. It is re-
ported that of the total number of deaths of young
children from tuberculosis, about 10 per cent, are
from bovine infection.

Epidemics Caused by Infected Milk. Over five
hundred epidemics of common diseases caused by
infected milk supplies are on record. The milk sup-

Figure 7— Typhoid bacilli (Lehmann & Neumann)

ply becomes infected with the disease germs of some
person suffering from the disease. The infection may
take place in many different ways which it is not
necessary to discuss here. Typhoid infection is
sometimes caused by persons known as ** typhoid
carriers," who are not actually sick but heavily in-
fected with the disease bacteria. In the following

MILK AND MILK PRODUCTS IN THE HOME

list of epidemics all infection is of human origin
excepting septic sore throat trouble, which is now
believed to be caused not only by milk infected with
bacteria from human beings but also by cows suffer-
ing from diseased udders.

Septic Sore Throat. Dr. C. E. North reports the following
epidemics:

Boston,

Chicago,

Baltimore,

Cortland -

Homer,

L048 cases caused by one raw milk supply
10,000

_-^ tt .t »t i> l» tt It

669

Typhoid Fever. Trask reports 317 outbreaks of M'hich the fol-
lowing are typical cases :

500 ca»es caused by one raw milk supply

Glasgow,

500 ca

Cologne,

270

Port Jervis,

Springfield,

182

Oakland,

262

Montclair,

107

Stamford,

507

Scarlet Fever.

are given below:

Buffalo,

57 ca

Washington,

London,

284

Beverly,

Liverpool,

Mt. Vernon,

Boston,

195

Trask reports 125 epidemics of which a few

57 cases caused by one raw milk supply

Diphtheria. Trask reports 31 outbreaks, a few of which are
as follows:

Brookline,
Los Angeles,
Wellsville,
Clifton,
Hyde Park,
Warwick,

12 cases caused by one raw milk supply
-_ tt tt ti ,t tt tt t(

84
S6
69
64

tt
tt

The difBculty of keeping disease-producing bac-
teria out of milk is so great that occasionally even
certified milk becomes infected with these organisms.

CHAPTER VIII
PASTEURIZATION OF MILE AND CREAM

Ideal pasteurization consists in heating milk to
145° F. and keeping it at this temperature for 30
minutes, after which it is quickly cooled to 50° F. or
below. This treatment will kill all of the strictly
disease producing bacteria as well as most of the
common bacteria usually found in milk; in other
words, pasteurization means killing bacteria.

Necessity for Pasteurizing Milk. On an average
every drop of ordinary milk contains about 20,000
bacteria. Some of these bacteria belong to the kind
that irritate the intestines of babies and children,
causing various forms of bowel trouble. No milk
is entirely free from this class of bacteria, but the
more cleanly the conditions under which the milk
has been produced and handled the smaller the
number of bad bacteria it will contain.

In New York City during 1912, 3,392 babies under
one year of age died from bowel trouble; nine out
of every ten of these were bottle fed. Other cities
show similar records. It is the putrefactive and
other filth bacteria contained in milk that are re-
sponsible for the prevalence of bowel trouble and
the high mortality among bottle fed babies and
young children.

It is estimated that in the large cities about one-
half of the deaths of infants under one year of age
result from bowel troubles and that four-fifths of
these have been bottle-fed.

38 MILK AND MILK PRODUCTS IN THE HOME

It is a matter of common knowledge that the sum-
mer following the weaning of breast-fed babies, is
usually one of more or less danger to the child.
Many mothers expect ** summer complaint" at this
time as a perfectly natural thing, little realizing that
bowel trouble is commonly due to the irritating
effect of bacteria contained in the child's milk.

The frequent presence in milk of infectious dis-
ease bacteria as discussed in the preceding chapter,
furnishes additional reasons for pasteurizing milk.
These bacteria are especially to be feared because
they not only affect babies and children but are
equally dangerous to grown people. So difBcult is it
to safeguard milk completely against these deadly
organisms that even certified milk, in several in-
stances, has been known to contain them.

Since all serious danger from bacteria is removed
by the pasteurizing process, it certainly seems noth-
ing less than folly not to pasteurize milk, especially
that produced and handled under prevailing condi-
tions.

What has been said here in reference to the need
of pasteurizing milk applies with equal force to
cream.

Pasteurization by Milk Dealers. To eliminate as
far as possible the danger of disease resulting from
the consumption of raw milk, great efforts have been
made in recent years by public health ofBcials to
have milk pasteurized before it is delivered to the
consumer. In a number of large cities pasteurization
of the ordinary grades of milk has been made com-

PASTEURISATION OF MILK AND CREAM 39

pulsory. Very notable improvement has followed
this practice. In New York City, for example, where
an average of 17,000 babies were fed daily on pas-
teurized milk during a period of three years, the
death rate per 1,000 births decreased from 125 to 94.

Similar results have been secured in many other
places. Perhaps the most significant results follow-
ing the pasteurization of milk are those secured at
the Infant Asylum at RandalFs Island, New York
City. The death rate among the babies in this insti-
tution during 1895 to 1897 inclusive averaged from
39 to 44 per cent. At this time Mr. Straus secured
the establishment of a complete pasteurizing plant
on the island and the first year following the pas-
teurization of the milk the death rate dropped to
less than 20 per cent., or less than half what it was
before the milk was pasteurized.

Advantages of Pasteurizing in the Home. Unfor-
tunately much milk has been poorly pasteurized in
the past, and there is undoubtedly much inefficiently
pasteurized milk sold at the present time. It occa-
sionally happens, too, that efficiently pasteurized
milk is put into unsterilized bottles, which destroys
the value of the pasteurizing process. Milk may also
become infected in the interval between pasteurizing
and bottling. An instance is cited by Dr. C. E.
North in which 85 cases of typhoid fever were traced
to milk which had become infected through a
*' typhoid carrier'* whose business it was to cap the
bottles.

Another instance is on record where a driver,
convalescing from scarlet fever, left a trail of the
disease along his route. The driver had a running

40 MILK AND MILK PRODUCTS IN THE HOME

sore on his finger and in taking hold of the tops of
the bottles infected them with the disease germs.

It is largely for these reasons that the author for
years has recommended pasteurizing the milk in the
home. Moreover, when the milk is pasteurized in
the home, there are advantages in huying raw rather
than pasteurized milk. Under ordinary conditions,
for example, raw milk will not keep long, and for
this reason must be sold shortly after it is produced.
Pasteurized milk, on the other hand, is often add
when several days old. In this connection it is to
be remembered that old pasteurized milk, especially
when kept at rather high temperatures, may be dan-
gerous to babies and young children. Under such
conditions the bacterial spores, which are not de-
stroyed by the pasteurizing process, develop into
enormous numbers and may cause very serious bowel
disturbances. For this reason when pasteurized milk
is purchased, it is desirable to repasteurize it in the
home. Another advantage in buying raw milk is the
fact that the conditions under which milk has been

Figure S— Itouble boiler (Cooker)

PASTEURIZATION OF MILK AND CREAM 4 1

produced can always be told better in raw- than in
pasteurized milk.

Home Process of Pasteurization. A common
two-quart double boiler, like that shown in Figure 8,
furnishes the best means of pasteurizing milk and
cream in the home. Put a few inches of water in
the outer vessel ; then rinse the inner one with boil-
ing water and pour the quart of milk into it. Now
heat the milk to 145° F. and keep it at this tempera-

I BLAH PIIWV T HgmiOMC T gl t ^

Figure 9 — Dairy thermometer

ture for thirty minutes using a dairy thermometer to
note the temperature.

The thermometer should not be removed from the
milk until the heating is completed. It is also neces-
sary to stir the milk frequently during the heating
to prevent a *'skin'' forming at the surface. If a
spoon is used to stir the milk, this should also be
kept in the milk until the pasteurizing is completed.

As soon as the heating is finished, the milk should
be promptly cooled to as near 45° F. as possible.
The lower the temperature the better the milk will
keep. During the cooling the milk is kept in the
same vessel in which it was heated. By changing
the water several times in the outer vessel the tem-
perature of the milk is quickly reduced. After cool-
ing, the milk may be put into sterilized bottles or it
may be kept in the boiler, care being taken to keep
the receptacles well covered.

The reason why milk should be kept near 145° F,
during pasteurization is the fact that, at tempera-

42 MILK AND MILK PRODUCTS IN THE HOME

tures somewhat lower than this, the bacteria will not
be destroyed, while at higher temperatures undesir-
able changes take place in the milk. An exposure
of a few minutes at 165° F. will affect the taste of
milk, begin to curdle the albumen, and will also
affect the enzymes present in milk. It is important,
therefore, that milk intended for baby feeding be
kept at 145° F. as closely as possible during the
pasteurizing process.

Milk intended for adults need not be watched so
carefully, and no particular harm will result from
heating such milk to 165° F. The changes taking
place at this temperature, however, would impair its
digestibility too much for baby feeding.

In pasteurizing milk, the higher the temperature
the shorter the time required to kill the bacteria.
Thus, a temperature of 160° F. maintained for ten
minutes will prove quite as effective in destroying
bacteria as 145° maintained for thirty minutes.

There are other methods employed in pasteurizing
milk in the home such as pasteurizing in the original
bottle or transferring the milk to smaller bottles
for baby feeding ; and good results may be obtained
with these methods. However, the author's experi-
ence in pasteurizing milk in the home during the
last fifteen years has convinced him that for the
average family the double boiler will give the best
results.

InefQcient Pasteurization. Milk that has been un-
derheated is more dangerous than that which has
not been heated at all. The reason for this is that

PASTEURIZATION OF MILK AND CRKAM 43

inadequate heat in pasteurizing may destroy the
lactic acid bacteria (which are easily killed) and by
so doing actually better the conditions for the
growth of the more resistant and obnoxious kinds.
Lactic acid organisms are antagonistic to other
classes of bacteria and are therefore a real safe-
guard to milk. This makes it plain that unless milk
is pasteurized at a temperature which will destroy
the pathogenic and non-acid bacteria as well as the
acid bacteria, it is far better not to heat it at all.

Digestibility of Pasteurized Milk. The success
which has attended the feeding of pasteurized milk
to thousands of babies is convincing proof that the
digestibility of milk is not impaired by the pasteur-
izing process.

The remarkable results obtained by Straus in
his charitable dispensations of pasteurized milk to
thousands of babies in New York City early proved
the high value of this class of milk. Later in the
City of New York where, during three years, an
average of 17,000 babies were daily fed on pasteur-
ized milk, the digestibility and food value were
found equal to those of raw milk. In all this work
no trouble from rickets or scurvy was encountered.

It is more than probable that the earlier objec-
tions to pasteurized milk for baby feeding were
due to faulty methods of pasteurization. It is gen-
erally admitted, however, that for some babies pas-
teurized milk is slightly more constipating than raw
milk. This objection is insignificant when compared
with the advantages gained by the pasteurizing
process.

CHAPTER IX
MODIFIED MILE

Modified milk is cow's milk whose composition
has been changed to approximate that of breast
milk. It is used as a substitute for breast milk in
feeding infants and babies who, for one reason or
another, have been deprived of their mother's milk.
That there is need of modifying cow's milk for
baby feeding will be conceded when the differences
between it and breast milk are fully understood.

Breast and Cow's Milk Compared. The average
composition of breast and cow's milk is shown in
the following table:

Cow's milk. .
Breast milk .

Water

Butter-
fat

3.8
3.4

Casein

Albu-
men

0.6
0.5

Milk
Sugar

87.2
88.2

2.8
0.6

4.9
7.1

Ash

0.7
0.2

The chief difference between the two milks, it will
be noted, is in the casein content, which is nearly
five times as great in cow's milk as in breast milk.
Furthermore, the casein of cow's milk has an acid
reaction while that of breast milk is practically
neutral. The acid condition of the casein, together
with the lactic acid present in cow's milk, causes the
latter to clot when taken into the stomach. The
clotting of milk has little significance with adults
or children with strong digestion, but there are

MODIFIED MILK 45

thousands of babies who cannot digest these clots
and hence suffer from colic and other discomforts,
To adapt cow's milk to baby feeding, therefore,
requires that it be changed, not only to prevent the
formation of clots in the stomach but also to rid
it of the excess of casein which causes an unneces-
sary tax upon the digestive system. This is accom-
plished by diluting milk with water.

Figure 10 — Apparatus and materials used in modifying milk. Lei

to right is quart of miilt. cream dipper, pint of milk, viscogen,

milk sugar, oat water, thermometer and doable boiler

Amount of Water to Add.' The amount of water
to be added to milk must be gauged largely by the
total proteids in milk, which are about three times
greater in cow 's than in breast milk. It must also
partly be determined by the age of the child.

Infants and children, like young animals, require
changed rations with advancing age. Thus in some
of the laboratories where milk is modified on a
large scale, the percentages vary as follows:

MILK AND MILK PRODUCTS IN THE HOME

Age of Child

One week

Four weeks . . .
Seven weeks . .
Fourteen weeks
Twenty weeks .
Thirtv weeks .

Per Cent.

Per Cent

2.00

4.50

3.00

6.00

3.50

6.50

3.50

6.50

3.75

6.50

4.00

6.50

Per Cent.

0.75
1.00
1.25
1.25
1.50
1.75

Where naturally rich milk is used or milk that
has been enriched by the addition of cream, one part
of milk to two and a half to three parts of water
is about right for infants under one week old. After
this the water is gradually reduced so that at the
end of the sixth week water and milk are used in
practically equal proportions. Beginning with the
twentieth week, one part of water to two of milk
will be about right. At the age of one year the
child may be given plain, unchanged cow's milk.

Adding Milk Sugar. Cow's milk is naturally de-
ficient in milk sugar when used for baby feeding.
This deficiency is materially increased by the water
added to reduce the proteids. Hence the necessity
of adding commercial milk sugar (lactose). Under
normal conditions about an ounce must be added
daily to the child's ration.

Milk sugar is preferable to ordinary (cane) sugar
because it is more digestible. In case of severe con-
stipation, maltose (malt sugar) may be used to ad-
vantage in place of milk sugar because it is more
laxative.

MODIFIED MILK 47

Reducing Acidity. Fresh cow's milk shows an
acidity of about 0.14 per cent.; this amount is us-
ually increased to almost 0.2 per cent, by the time
it reaches the consumer. Breast milk is practically
neutral, that is, shows no acidity.

To reduce the acidity of cow's milk, lime water is
added. This is best used in the form of viscogen,
which is sucrate of lime (see page 67). One table-
spoonful of viscogen to a quart of modified milk is
usually sufficient. This amount is equivalent to
about ten tablespoonfuls of ordinary (U. S. P.) lime
water such as is commonly bought in drug stores.

Viscogen is recommended here because of its
cheapness. Its cost is less than one-twentieth that
of commercial lime water. Viscogen cannot be
bought but must be prepared in the home as directed
on page 67.

Oatmeal Water. After the ciiild is a month old it
will be found advantageous to use oatmeal water in
place of plain water for diluting the milk. The oat-
meal water is prepared by adding a tablespoonful
of rolled oats to a pint of water and boiling the
mixture for at least thirty minutes. Then strain
through several thicknesses of cheese cloth.

The use of oatmeal water in place of plain water
in diluting milk is especially recommended for
babies troubled with constipation. It is laxative and
also contributes valuable food material. The
strength of the oatmeal water may be doubled after
the child is four or five months old.

Barley flour and similar materials are often used
in place of rolled oats, but these are too expensive

MILK AND MILK PRODUCTS IN THE HOME

for the average home and have, in most cases, no
particular advantage over oatmeal water for nor-
mal babies.

Adding Cream. Where average market milk is
used, a small amount of cream is necessary in modi-
fying milk. An extra pint of milk is generally pur-
chased from which to obtain this cream. The milk
is allowed to stand undisturbed for at least an hour
and then about two ounces of cream are removed by
means of a conical dipper like that shown in Figure
10. This amount of cream supplies the deficiency in
butterfat.

Summary. The following table presents a sum-
mary of approximate proportions of materials used
in modifying milk for babies at diflPerent ages :

Table showing daily allowance of Feed at Different Ages

Age or Baby

Average

Market

Milk

Cream

from Top

of Extra

Pint of
Milk

Ounces Ounces Ounces

Water

First Week

1
1 1

Second Week

li 1

Third Week ...

li I

Fourth Week...

2 1

Second Month . .

Third Month ....

Fourth Month . .

Fifth Month ...

Sixth Month

Seventh Month..

Eighth Month ..

Ninth Month ....

Tenth Month....

Eleventh Month

Twelfth Month..

• ■ ■

Oatmeal
Water

Ounces

Viscogen
(Home-
made
L i m e-
water)

Ounces

i
i

i
4

Milk
Sugar

Ounces

i
i

MODIFIED MILK 49

In case common drug store lime water is used in
place of viscogen, the amount must be about ten
times as great. In other words, one-fifth ounce of
viscogen contains as much lime, and therefore has
the same effect, as two ounces of common lime
water.

Bequirements Vary. All babies cannot use the
same ration. Some require more food and some less
than that given in the preceding table. The propor-
tion of materials used also varies. Some babies re-
quire more butterfat, others may be benefited by
more milk sugar. Others again may require less of
these materials. The extent of dilution with water
may be advantageously decreased in some cases and
increased in others. Lime has a constipating tend-
ency and may have to be reduced in some cases.
The baby must be closely watched to learn its re-
quirements.

How to Feed. During the first five months, babies
should be fed about every three hours during the
day and once during the night. After the fifth
month, the interval between feedings may be in-
creased to three and one-half and four hours and the
night feeding omitted.

The allowance at a feeding averages about two
ounces the first week, three ounces the second and
third weeks, three and one-half to four ounces from
the third to tenth week. After this time the allow-
ance is gradually increased so that at the ninth
month about eight ounces are used at a feeding.

The manner of feeding discussed here may have
to be modified somewhat according as the child is
weak or strong.

50 MILK AND MILK PRODUCTS IN THE HOME

The Value of Whey. In ordinary baby feeding
when the first signs of digestive disturbances appear

Figure 11 — From right to left Is quart ot mflk. rennet tablets, whey
from quart of milk, curd from quart of milk

it is important to reduce the quantity or the quality
of the milk, or both, to relieve the strain on the
digestive system. In cases, however, where babies
are suffering from severe attacks of indigestion or
other sickness, they are usually materially benefited
by temporarily substituting whey for the modified
milk. Whey is largely composed of milk sugar and
albumen, the two soluble constituents of milk. It is
a light food, very easily digested.
For method of preparing whey see page 63,
Herd Hilk Preferred. Herd milk on account of
its greater uniformity, is always preferred to milk
from single cows. Not only does the quality of milk
from individual eows fluctuate greatly from day to

MODIFIED MILK 5 1

day, but it also increases in richness with the ad-
vance of the period of lactation. In herd milk these
daily variations are less the larger the herd. More-
over, dairymen retailing milk from herds, have cows
freshen at different periods so as to maintain a uni-
form supply of milk throughout the year, thus
minimizing the effects from the advancing period of
lactation.

Goat's Milk. Milk from single goats has the same
objections as that from single cows. Such milk must
be modified the same as cow's milk. Indeed, in
spite of the claims made for goat's milk, there is no
better substitute for breast milk than cow's milk.

Other Substitutes. Where cow's milk cannot be
obtained, sweetened condensed and evaporated milks
may be used. But there are various objections to
this class of milk for which the reader is referred
to chapter X.

Various proprietary foods are in extensive use,
but according to the eminent baby feeding specialist,
Dr. L. E. Holt, these are less satisfactory than any
of the other substitutes for breast milk that have
been considered.

How to Keep Modified Milk. As soon as the milk
is pasteurized, it should be put into sterile bottles.
Some prefer to put the milk directly into the nurs-
ing bottles, each holding enough milk for one feed.
But the simplest method is to put the milk into two
pint bottles and then pour the milk from these into
the nursing bottle as required. Small nursing bot-
tles are diflScult to clean and for this reason the
fewer in use the better.

52 MILK AND MILK PRODUCTS IN THE HOME

In all cases the milk should be covered and stored
at a low temperature in a clean place.

Warming the Milk. Without exception the milk
should be warmed before feeding. This is best ac-
complished by surrounding the nursing bottle con-
taining the baby's feed with warm water. Frequently
where haste is made to warm the milk quickly, the
bottle is surrounded with hot water (150° P. or
above). This, however, has the same bad effect as
pasteurizing milk at these temperatures. The milk
which comes in contact with the glass has practically
the same temperature as the surrounding water and
this portion may be entirely overheated when the
mixture is only moderately warm.

All milk should be fed at blood temperature, or
98° P.

CHAPTER X
CONDENSED AND EVAPORATED MILKS

Sweetened condensed and evaporated milks are
made as a rule from a good quality of cow's milk.
The bulk of this class of milk is retailed in her-
metically sealed tin cans holding six or more ounces
of milk. The greatest field of usefulness for milk of
this kind is in sections where it is difficult to obtain
fresh milk.

Sweetened Condensed Milk. In the manufacture
of this class of milk, about two and one-half to two
and three-fourths pounds of fresh milk are required
to make one pound of condensed milk. The con-
densation is accomplished in vacuo, that is, under
reduced atmospheric pressure. In this way the
natural boiling temperature is reduced to a point
where the moisture can be driven oflP at a relatively
low temperature. It is only at the beginning of the
condensing process that the milk is exposed, for a
short time, to a high temperature. This results in
the destruction of most of the bacteria present in
the milk. It also renders insoluble part of the min-
eral matter, especially the lime.

Condensed milk is not sterile, however, its preser-
vation being effected by the addition of large quanti-
ties of cane sugar (sucrose). About 40 per cent, of
condensed milk is cane sugar. The syrupy condition
produced by the sugar stops ordinary bacterial
growth.

54 MILK AND MILK PRODUCTS IN THE HOME

The addition of large quantities of sugar reduces
the digestibility of the milk because cane sugar is
not as easily digested as the constituents of fresh
milk. The cane sugar also unbalances condensed
milk as a food, making it rich in carbohydrates and
relatively poor in proteids. In this connection it
will be remembered that fresh cow's milk is a well
balanced food.

Sweetened condensed milk has an average com-
position as follows:

Water 26.5 per cent.

Butterf at 9.0 per cent.

Proteids 8.5 per cent.

Milk sugar 13.3 per cent.

Cane sugar 40.9 per cent.

Ash 1.8 per cent.

100.0

Evaporated Milk. This is unsweetened condensed
milk, preserved by sterilization under steam pres-
sure. From two to two and one-half pounds of fresh
milk are required to make one pound of evaporated
milk.

The high temperature required to render the milk
sterile produces changes in the milk constituents.
Part of the milk sugar is oxidized or caramelized,
giving the milk a light brown color. Most of the al-
bumen is rendered insoluble. Usually most of the
casein is precipitated but the precipitate is again
broken up by vigorous shaking in the process of
manufacture. A large portion of the ash is rendered
insoluble, the lime often appearing in the bottom of
the can in the form of insoluble granules. The

CONDENSED AND EVAPORATED MILKS 55

enzymes or digestive ferments are also destroyed by
the sterilizing process.

The average composition of evaporated milk is as
follows :

Water 73.0 per cent.

Butterf at 8.3 per cent.

Proteids 7.5 per cent.

Milk sugar 9.7 per cent.

Ash 1.5 per cent.

CHAPTER XI
SOUR MILE

In discussing the use of sour milk, it should be
remembered that the souring is due to the lactic acid
bacteria which are always present in milk. These
bacteria, besides souring milk, antagonize most of
the. common milk bacteria, especially the putrefac-
tive kinds. They are also known to be antagonistic
to many disease producing bacteria. Sour milk is,
therefore, commonly looked upon as having anti-
septic properties, and, because of this, it is exten-
sively recommended as a tonic or health drink. It
is now sold to the trade under various names such
as buttermilk, cultured milk, Bulgara, Pokolac,
Bacillac, Fermillac, Vitalac, Yoghurt, Zoulac, etc.
Some of these preparations are made from partially
skimmed milk.

Medical Value. It was Dr. MetchnikoflP of the
Pasteur Institute who first proclaimed the full vir-
tues of sour milk, especially that soured with the
Bacillus Bulgaricus, which is the name applied to
a species of lactic acid bacteria indigenous to Bul-
garia where MetchnikoflP found people to live to an
unusually old age. Investigation proved to him that
the regular indulgence in a drink. Yoghurt, con-
taining this bacillus, was largely responsible for the
good health and longevity of Bulgarians. Metchni-
koflf demonstrated that the Bulgarian and other
lactic acid bacteria are antagonistic to putrefactive

SOUR MILK 57

and allied organisms and that, by virtue of this,
when taken into the system, will check putrefaction
in the intestines and thus prevent the formation of
toxic substances, which give rise to a retinue of in-
testinal and bodily disorders. The antiseptic value
of sour milk is believed by Metchnikoff to be the
means of prolonging life to a very appreciable ex-
tent.

Dr. North's report on the antiseptic value of
lactic acid bacteria in the treatment of certain dis-
eases, says that these bacteria as a wash or spray
on inflamed surfaces or cavities often diminish
the discharge upon such surfaces or cavities;
that they often diminish odors caused by putrefac-
tion ; and that they sometimes appear to check both
acute and chronic inflammations caused by infec-
tions.

Undoubtedly in many cases where favorable re-
sults have been obtained from the use of sour milk,
the acid itself has been of much value. Indeed, it
is well known that the acid of sour milk has very
beneficial effects in certain stomach disturbances.
Sour milk is frequently fed to babies suffering from
chronic or acute indigestion.

As to the antiseptic value of sour milk, it has
been shown experimentally that dangerous disease
bacteria, like those causing typhoid fever, are killed
as a rule in about four days when placed in sour
milk.

Natural Buttermilk. Most butter is made from
sour cream, and the buttermilk, which is a by-

58 MILK AND MILK PRODUCTS IN THE HOME

product of butter manufacture, is therefore naturally
sour. When butter is made from clean flavored
sour cream, the buttermilk has practically the same
tonic or medicinal value as other commercial forms
of sour milk. As a rule, however, natural butter-
milk is inferior to these, both in flavor and in the
quantity of desirable bacteria it contains. The lactic
acid bacteria die oflf very rapidly in sour milk,
and, since natural buttermilk is usually older when
sold than other commercial forms, it naturally con-
tains fewer of these bacteria.

Ordinary Sour Milk and Skimmilk. It is well
known that good, natural buttermilk has a
peculiar flavor which is highly relished by most
people and which is different from that of ordinary
sour milk or sour skimmilk. When, however, or-
dinary sour curdled milk or skimmilk is churned or
agitated the same as is cream in making butter, it
will assume the characteristic flavor of natural
buttermilk. The churning process incorporates air
and thoroughly breaks up the curd clots, resulting
in a smooth, thick liquid which cannot be distin-
guished from ordinary good buttermilk.

A reasonably good buttermilk or sour milk for
drinking may, therefore, be made by allowing milk
or skimmilk to curdle thoroughly and then breaking
up the curd by vigorous agitation. The more butter-
fat the milk contains, the greater the palatability
and food value of the sour milk made from it.

Ideal Sour Milk for Drinking. As has already
been pointed out, ordinary milk contains many kinds
of bacteria, — good, bad and indifferent. To get the

SOUR MILK 59

best sour milk, therefore, it is necessary to destroy
the bacteria in the milk by pasteurization and then
to add lactic acid bacteria in pure form in which
they are generally spoken of as pure cultures of
lactic acid bacteria. These cultures cost about 50
cents per bottle and can be made to last about a
month.

Method of Vsing Cultures of Lactic Acid Bac-
teria. Pasteurize a quart of milk at about 165° F.

Figure la— Cultures of lacUc acid bacteria

for thirty minutes. Cool to about 80° P. Then add
bottle of lactic acid bacteria, stir well and set
aside at room temperature to sour. When thor-
oughly curdled, which usually requires twenty-four
hours, pasteurize another quart of milk, cool to 80°
F. as before, and then add a few tablespoonfuls of
the curdled milk and allow to sour at room tempera-
ture. In fact the second bottle of sour milk is made
just like the first except that, in place of the bottle
of culture, a few tablespoonfuls of the curdled milk
are added to sour it. A third bottle is prepared

6o MILK AND MILK PRODUCTS IN THE HOME

from the second, and so on, as long as the flavor
remains good. When bad flavors appear, a new
bottle of culture must be purchased. It will be
noted from this that the process of propagating lac-
tic acid cultures is somewhat similar to propagating
yeast for bread making.

As soon as the newly pasteurized milk has been
inoculated with the curdled milk, the balance of the
curdled milk is then vigorously shaken in the bottle
until the curd is sufficiently broken up to make it
suitable for drinking. The best possible sour milk
obtainable is prepared in this way, and the richer
the milk the more palatable it will naturally be.

By adding a bottle of sour milk prepared in this
way to cream used for buttermaking or to skimmilk
for cottage cheese making, the flavor of the butter
and cheese will be greatly improved.

Advantages of Milk Soured in the Home. There
are several important advantages in preparing sour
milk in the home in the manner described above.
In the first place the sour milk can be used in prime
condition, which is immediately after it has curdled.
At this time it has the mildest degree of acidity and
also contains the largest number of lactic acid bac-
teria.

In this connection it will be remembered that soon
after curdling, the lactic acid bacteria die off very
rapidly, and the older the sour milk the fewer of
these bacteria it will contain. The highest tonic or
medicinal value of sour milk is therefore obtained
when used immediately after it has curdled. If kept

SOUR MILK 6l

at low temperatures (below 50° F.) sour milk may
be kept in good condition for a considerable time.

Preparing sour milk in the home also has all the
advantages described under '* Advantages of Pas-
teurizing in the Home,'' page 39.

Value of Cleanliness. To obtain the best sour milk
and to assist in propagating the lactic acid bacteria
in pure form, requires that all bottles and vessels
with which the milk comes in contact be thoroughly-
sterilized with scalding or boiling water before
using. Cleanliness and thorough pasteurization are
the secrets in obtaining fine flavored sour milk.

Buttermilk Tablets. Various kinds of buttermilk
tablets are found on the market which consist of
small quantities of cultures of lactic acid bacteria in
compressed form. These act much more slowly than
the cultures obtained in bo'ttles previously described.
Otherwise they act in the same manner. It is in-
tended that each bottle of sour milk be prepared
with a new tablet.

CHAPTER XII
WHET, 8KIMMILK AND COTTAQE CHEESE

WHEY

Whey is the by-product of the manufacture of
cheese. It is the liquid part of milk obtained by
curdling the milk with rennet extract and then
breaking up the curd and applying heat for a short
time.

Composition. Fresh whey made from sweet milk
has the following average composition :

Water 92.84 per cent.

Milk sugar 5.00 per cent.

Albumen 0.70 per cent.

Casein 0.20 per cent.

Butterf at 0.40 per cent.

Lactic acid 0.16 per cent.

Ash 0.70 per cent.

100.00

Food Value. From the composition it is seen that
whey contains about the same percentage of milk
sugar, albumen and ash as milk, but the butterfat
and casein have been largely removed. Whey has
approximately half the food value of milk. With
most of the insoluble casein removed, whey consti-
tutes a light food, extremely easy of digestion. It
is, therefore, especially valuable as a substitute for
milk in feeding babies suffering from indigestion and
during general illness. It is equally valuable for
children and adults suffering from digestive dis-
turbances.

WHEY, SKIM MILK AND COTTAGE CHEESE 63

Preparation of Whey. Whey is prepared as fol-
lows : Heat a quart of milk, to about 90° F. ; add one
junket tablet, dissolved in cold water, or about five
drops of rennet extract or rennin; mix vigorously
for a moment and then let stand quietly to curdle.
When well curdled, slice the curd into pieces about
the size of a hickory nut and then pasteurize the
same as milk, stirring the curd during first five
minutes of heating and occasionally thereafter.
Strain while hot through several thicknesses of
cheese cloth, and bottle. Keep the whey cold and
use it unmodified.

*. Making Rich Whey. In making whey the chief
purpose is to get rid of the casein, which is hardest
to digest. But in the ordinary process described
above, most of the butterfat is incidently eliminated
with the casein.

More of the butterfat can be retained in the whey
by mixing the curdling agent (rennet extract) with
the milk while cold (45° to 55° F.) and keeping the
milk cold a number of hours. The rennet extract
scarcely acts in cold milk and the cream is therefore
free to rise and will continue rising as long as the
milk is kept cold. If the milk is warmed later to
the usual curdling temperature without disturbing
it, practically all of the cream which has risen on it
will pass into the whey. As much as one-half of
the original butterfat in the milk can be worked into
the whey by keeping the milk cold several hours.

SKIMMILK
This is milk from which the cream has been re
nioved. It is essentially the milk less the butterfat

64 MILK AND MILK PRODUCTS IN THE HOME

as will be seen from the following average eomposi
tion:

Water 90.50 per cent.

Butterf at 0.10 per cent.

Milk sugar 4.95 per cent.

Casein 3.15 per cent.

Albumen 0.52 per cent.

Ash 0.78 per cent.

ioo.oo

From the composition it is seen that skimmilk has
essentially the same proteid and mineral content as
milk, and therefore has practically the same muscle
and bone building value. Its total food value, how-
ever, is only about one-half that of milk.

COTTAGE CHEESE

Food Value. Cottage cheese is made from skim-
milk and consists chiefly of casein and water. It is
therefore a proteid food like beef steak, with which
it compares favorably in food value. When moder-
ately soft and moist it ranks as one of the most
digestible of foods. The presence of the acid and
the large number of lactic acid bacteria in fresh
cottage cheese also gives it tonic value similar to
that of sour milk. Its composition is as follows:

Water 73.0 per cent.

Proteids 19.0 per cent.

Sugar and lactic acid 5.5 per cent.

Ash 2.5 per cent.

100.00

Home Manufacture. Cottage cheese is easily made
as follows: Allow skimmilk to sour at room tem-

WHEY, SKIMMILK AND COTTAGE CHEESE 65

perature (about 75° F.), and when firmly curdled,
heat to about 90° F. and pour the curd into a cheese
cloth bag and hang this up to drain. The draining
requires a number of hours and should be continued
until all free moisture has escaped. When suf-
ficiently drained add a little salt and cream to im-
prove the flavor.

The finest flavored cottage cheese is obtained by
adding to the skimmilk a small amount of milk
soured with cultures of lactic acid bacteria. See
page 59.

Defects in Cottage Cheese. Commercial cottage
cheese often has a dry, rubbery texture, or it may
be bitter and sour. The former condition is caused
by employing too high a temperature in making the
cheese, the latter by too much moisture and age.

CHAPTER XIII

CREAM

When milk remains undisturbed the butterfat
globules, being light, begin to rise and soon there
will be a rich layer over the milk, which is cream.
The longer milk stands, within certain limits, the
more cream will form at the surface. The limit of
creaming is generally reached in twenty-four hours.
Practically all cream sold at the present time is
separated instantly from milk by centrifugal force,
which is generated in a ** cream separator. '' By
means of an adjustment, cream of any richness can
be produced with this method of creaming.

Composition. Cream contains all the constituents
found in milk, with the butterfat greatly predom-
inating. The following is the composition of a
fairly good quality of market cream:

Water 66.41 per cent.

Butterfat 25.72 per cent.

Casein and albumen 3.70 per cent.

Milk sugar 3.54 per cent.

Ash 0.63 per cent.

100.00

Cream of course is valued for its butterfat, and
the price asked for it varies almost directly in pro-
portion to its richness in this constituent. Thus
eream containing 40 per cent, butterfat sells for
practically double the price of 20 per cent, cream.
Market cream varies in richness from 18 to 50 per
cent., the great bulk of it containing about 20 per
cent, butterfat.

CREAM 67

Food Value. Cream is rarely purchased for its
food value except when prescribed by a physician
for patients requiring a rich and very digestible
diet. Being rich in butterfat, it is naturally a very
nutritious, but one sided, food. It is rich in heat
and energy-forming material and relatively poor in
muscle forming elements.

Cream is chiefly used as a relish and in this re-
spect undoubtedly stands without a rival.

Pasteurizing Cream. Cream is pasteurized in pre-
cisely the same manner as milk. Moreover, there
exists the same necessity for this treatment because
cream contains the same kinds of bacteria as the
milk from which it has been obtained and in even
larger numbers.

One effect of pasteurizing cream is to reduce its
body or viscosity; this, however, is largely re-
stored by holding the cream at a low temperature a
number of hours after pasteurization. A quick
method of restoring the viscosity of pasteurized
cream is to treat it with a small quantity of soluble
lime. This not only restores the original body or
thickness of the cream, but increases it to such an
extent that a great deal of cream, both pasteurized
and unpasteurized, is fraudulently so treated. It
leads the consumer to believe that his cream is richer
than it actually is.

Viscogen. The soluble lime which is added to
cream is known as viscogen. It consists of lime dis-
solved in a strong solution of sugar. The method of
preparation is as follows: Slake one part of good .

68 MILK AND MILK PRODUCTS IN THE HOME

quick lime in three parts of water; add this to two
and one-half parts of sugar dissolved in five parts

Figure IB— Material)

right Is lime and water in
dissolved

of water. Shake the mixture at intervals for about
an hour and then allow to stand quietly for twenty-
four hours. The clear liquid which has formed is
viscogen. This should be carefully bottled, either
with the sediment or without. The sediment con-
sists of undissolved lime. Viscogen will keep for
weeks if kept well stoppered in a dark, cold place.

CREAM 69

The purpose of the sugar is to increase the solubil-
ity of the lime. Viseogen is about ten times as
strong as ordinary lime water prepared without
sugar.

Aside from its use in thickening thin cream and in
assisting in the whipping of either pasteurized or
unpasteurized cream, viscogen is very useful also in
modifying milk. See page 47.

Visco-Cream. The amount of viscogen required to
restore the original consistency of pasteurized cream
is about one part to one hundred and fifty parts of
cream, which is equivalent to two-thirds teaspoon-
ful of viscogen to one pint of cream. Cream that
has been so treated and sold to the public must be
labeled visco-cream. But owing to the difficulty of
detecting the small quantity of lime added, a great
deal of treated cream is sold as untreated cream.

Homogenized Cream. As previously stated, the
addition of lime water (viscogen) to cream materially
increases its body, making it look much richer than
it actually is. Another method of increasing the
body of cream is to force it under high pressure
through a special machine which breaks up the fat
globules into very minute particles. This process
is known as homogenizing. A naturally poor qual-
ity of cream can be made to look fairly rich by sub-
jecting it to the homogenizing process. A great
deal of market cream is homogenized at the pres-
ent time.

Whipping Cream. To get cream to whip satis-
factorily several important conditions are necessary :

yO MILK AND MILK PRODUCTS IN THE HOME

The cream must be fairly rich and slightly acid ; it
must have been kept cold at least two hours previous
to whipping and must have a temperature not ex-
ceeding 60° F. during whipping. The richer the
cream and the lower the temperature the better it
will whip. To secure the necessary acidity, cream
should be at least twelve hours old before it is
whipped. Cream containing about 30 per cent, but-
terfat and having a temperature of 50° F. or below,
will whip very easily.

The addition of one part of viscogen to about one
hundred and fifty parts of cream will materially as-
sist in whipping it, especially if it is poor in butter-
fat. Cream which has been treated with viscogen
will also keep sweet considerably longer than un-
treated cream.

To avoid too high a temperature during whipping,
the cream dish and whipper should be thoroughly
cooled before whipping and the whipping should be
done in a cool room.

CHAPTER XIV
ICE CREAM

As a Food and Delicacy. Ice cream is one of the
most popular of all delicacies and its consumption,
in recent years, has reached enormous proportions.
When properly made and handled, ice cream is very
wholesome and digestible. It also has considerable
food value, in which respect it compares favorably
with ordinary commercial cream. It furnishes, how-
ever, a one-sided diet, being rich in fat and carbo-
hydrates (sugar) and very poor in proteids.

Value of Home Made Ice Cream. A great deal of
ice cream sold on the market consists of cheap, in-
ferior material. Much of it is made from old, stale
cream and with large amounts of fillers and thick-
eners like gelatin, corn starch, tapioca, arrow root,
gum tragacanth, etc. Frequently ice cream is stored
weeks before it is marketed.

There is particular danger in old ice cream be-
cause of the possible presence of ptomaine poisons.
These poisons are the result of certain bacteria
which are capable of growing at freezing tempera-
tures. It is well known that every year many per-
sons are poisoned by eating ice cream and such
poisoning is attributable to the use of unsanitary
cream and to holding ice cream too long at low
temperatures.

It is evident from what has been said that the
safest ice cream is that which is made in the home
from sweet, pasteurized cream and in which nothing
but good cream, sugar and flavoring is used.

']2 MILK AND MILK PRODUCTS IN THE HOME

Kind of Cream for Ice Cream. Use the best fla-
vored sweet cream containing about 20 per cent, but-
terf at and pasteurize it. To secure a good bodied ice
cream, the cream must be kept cold at least six
hours before freezing. This is especially important
when cream is pasteurized.

Freezing Process. In making ice cream the object
is not only to freeze the material (mix) but to incor-
porate a certain amount of air. Too much or too
little air impairs the body of the finished product.

Starting with cream at a temperature of about
35° F., the time required to freeze ice cream should
average about twelve minutes, and to get the best
consistency the temperature at the close of the
freezing process should be approximately 28° P.

Too quick freezing causes the water to separate
from the cream, which results in a granular ice
cream. Freezing too slowly reduces the overrun and
tends to make the ice cream smeary.

To reduce the temperature of a mass of cream be-
low the freezing point, requires a freezing mixture
of a low temperature. Such a mixture is secured by
mixing salt and crushed ice in the proportion of one
part of salt to about three of ice. The purpose of
the salt is to lower the freezing point of the melting
ice and to hasten the melting.

To melt one pound of ice at 32° F. into water at
the same temperature requires 142 heat units. Rap-
idly melting ice, therefore, absorbs a large quantity
of heat which, in the freezing of cream, is largely
extracted from the cream.

ICE CREAM 73

The temperature of the ice cream mix when start-
ing the freezer should be as near freezing as possible
to prevent churning the cream. The tendency to
chum is also lessened by revolving the freezer
slowly the first few minutes in freezing.

In packing the freezing mixture around the cream
container, fill the freezer about one-third full of
finely crushed ice and finish the filling by using salt
and ice in the proportion of about one to three. As
the ice mixture works down during the freezing
process, continue adding more salt and ice as needed.

The freezer should be stopped before the cream
becomes too thick, else it will lose some of the air
that has been incorporated as well as show a tend-
ency to coarseness in texture. Yield and quality
therefore demand that the freezer be stopped while
the cream is still a trifle soft.

Vanilla Ice Cream. To make a gallon of finished
ice cream, requires about two-thirds of a gallon of
cream to which should be added about one pound of
sugar, which should be well mixed with the cream
and allowed to dissolve before starting the freezer.
Next add at the rate of about two-thirds ounce of
vanilla extract and freeze.

Chocolate Ice Cream. This can be made by add
ing chocolate flavor to finished vanilla ice cream.

Where a regular batch of chocolate ice cream is
made, the chocolate is added before starting to
freeze.

Lemon Ice Cream. In making lemon flavored ice
cream, use the best paper-wrapped lemons, free from

74 MILK AND MILK PRODUCTS IN THE HOME

any signs of decay. Wash the lemons lightly in cold
water and grate off the outer, yellowish portion of
the rind, being careful not to grate off any of the
white portion, which is very bitter. Mix the grated
rind with sugar, using one ounce of sugar for each
lemon rind. Next cut the lemons in two and squeeze
out the juice, removing any seeds that may have
dropped in from the squeezer. Mix the juice with
the sugared rind and add orange juice to the mix-
ture, using one orange to every three or four lemons.
Allow the mixture to stand for about one hour, stir-
ring it occasionally, and then strain. Use at the
rate of one-half pint per gallon of cream. The
flavor is not added to the cream until it is nearly
frozen to prevent curdling it. Use two pounds of
sugar per gallon of cream.

Walnut Ice Cream. Use one gallon of cream, one
and one-half pounds of sugar, two-thirds ounce
vanilla extract and two-thirds pound of ground wal-
nut meats. Freeze the same as vanilla ice cream.

Other Nut Ice Creams. Chestnut, filbert, hazelnut,
pecan, peanut and almond ice creams may be pre-
pared essentially the same as walnut ice cream.

Strawberry Ice Cream. Use one gallon of cream,
one and one-half pounds of sugar and one-third
quart of crushed strawberries. The fruit should be
added to the cream after it is partially frozen so
as not to curdle it or to have the fruit settle to the
bottom.

Other Fruit Ice Creams. Cherry, raspberry, pine-
apple, peach, apricot, currant, grape and cranberry

ICE CREAM 75

ice creams are made the same as strawberry, except
that the amount of sugar is varied according to the
acidity of the fruit.

Packing Ice Cream. Remove the ice cream from
the freezer while still in rather soft condition and
put the same in packing cans which have been thor-
oughly chilled by having the ice and salt packed
around them about ten minutes before receiving the
ice cream.

Remove the brine and repack often enough to
prevent melting. In the melting process the water
separates and forms undesirable crystals when the
cream is refrozen.

The Ovemin or Swell. This refers to the excess
of ice cream over cream. Anything that tends to
incorporate and hold air in cream conduces to a
large overrun. Thus excessive beating of the cream
during freezing mixes a great deal of air with it,
and hence increases the overrun. A high viscosity
of the cream holds the air incorporated during freez-
ing. Fresh separator cream has a low viscosity,
that is, does not whip well, hence will not swell
so much in freezing as cream that has been kept cold
for twenty-four hours. Pasteurized cream also has
a low viscosity, but this will improve by keeping
the cream at a low temperature a number of hours
before freezing.

An overrun of from 50 to 60 per cent, is about
right.

CHAPTER XV
FANCT CHEESE

AMERICAN NEUFCHATEL CHEESE

Method of Manufacture. American Neufchatel
cheese is made essentially as follows: Put a quart
of milk in a suitable dish and add one drop of ren-
net extract (or rennin) or one-fourth junket tablet
dissolved in cold water, thoroughly mix and allow
to curdle. When thoroughly curdled, pour the curd
into a cheese cloth bag and hang it up to drain.
When all free moisture has drained away the cheese
is salted just enough to make the salt perceptible to
the taste. An ordinary room temperature (70 to
75° P.) should be maintained from the time the ren-
net extract is added until the cheese is finished.

Neufchatel cheese is usually sold in cylindrical
packages being first wrapped in oiled or parchment
paper and then in tin foil.

Keeping Quality. Neufchatel cheese is best when
fresh. It should always be kept cold until con-
sumed. Owing to its short keeping quality, it is
difficult to buy this cheese in prime condition during
the summer.

Composition and Food Value. Neufchatel cheese
has an average composition as follows:

Water 50 per cent.

Butterfat 24 per cent.

Proteids 18 per cent.

Sugar, lactic acids, etc 5 per cent.

Ash 3 per cent.

100 per cent.

FANCY CHEESE ^^

It will be noted that this cheese is rich in butter-
fat as well as in proteids, which makes it not only
a more nutritious, but also a better balanced food,
than cottage cheese. The presence of butterfat also
increases its palatability and digestibility. When
consumed fresh, Neuf chatel is one of the most whole-
some of all foods and possesses tonic value similar to
that of sour milk. Its food value is practically
double that of meat.

Quality Varies. A great deal of so-called Neuf-
chatel cheese is made from skimmilk or partially
skimmed milk. The food value and digestibility of
the cheese is reduced, of course, by the removal of
cream from the milk.

CREAM CHEESE
Cream cheese is made from milk to which enough
cream has been added to bring the butterfat content
to about ten per cent. The method of manufacture
is the same as for Neufchatel cheese. In composi-
tion, digestibility and total food value it ranks well
with Neufchatel cheese, but as a food it is rather
unbalanced owing to the large proportion of but-
terfat as will be noted from the following composi-
tion:

Water 44 per cent.

Butterfat 40 per cent.

Proteids 12 per cent.

Sugar, lactic acid, etc 3 per cent.

Ash 1 per cent.

100 per cent.

Cream cheese is highly prized for its palatability.
It is usually wrapped the same as Neufchatel cheese

78 MII.K AND MILK PRODUCTS IN THE HOME)

and sold in rectangular packages holding about one-
fourth of a pound.

CLUB CHEESE

This is an exceedingly palatable cheese and is
made by the following simple process: Grind up
with an ordinary meat grinder one pound of old
well ripened Cheddar (American) cheese and mix
with one-fifth pound of good butter. To aid in mix-
ing the cheese and butter they should be run through
the grinder together. A second grinding is neces-
sary to give a perfect mixture free from lumps.

Club cheese is ideal for making sandwiches and
is always best when fresh. Many persons who can
not readily digest Cheddar cheese, can eat Club
cheese with impunity. This cheese is naturally very
rich and should always be eaten with bread or
crackers.

PIMENTO CHEESE

Pimento cheese is American Neufchatel cheese
treated with ground red peppers. Usually from one-
half to two-thirds ounce of the pepper is used per
pound of Neufchatel cheese. The peppers are
ground up fine by running them through a meat
mincing machine, after which they are thoroughly
mixed with the cheese. Pimento cheese is very
popular with those who like spicy foods. It is
packed in the same manner as Neufchatel cheese.

A pimento flavor can be given to Club cheese in
the §ame manner as to Neufchatel cheese.

CHAPTER XVI
FANCT DAIBT DISHES

Janket. This wholesome and delicious dairy dish
is made as follows: To a quart of sweet milk add
sugar and flavoring to taste. Then heat the milk
to about 90° P. ; add one junket tablet dissolved in
a tablespoonful of cold water; stir vigorously for a
moment and then quickly pour into the dishes in
which it is to be served. Keep warm until thor-
oughly curdled ; then cool to 50° P. or below.

In place of the junket tablet, five drops of either
rennin or rennet extract may be used. It is also
desirable to pasteurize the milk, but care must be
taken not to heat it above 150° P. as a higher tem-
perature interferes with the subsequent curdling of
the milk.

Junket furnishes one of the cheapest and most
wholesome of dairy dishes, and is relished by
nearly all people. Many persons with whom or-
dinary milk does not agree, can eat junket with
impunity. The reason for this is that junket is con-
sumed slowly and does not curdle in the stomach
like milk.

Plain Bavarian Cream. This is one of the best
substitutes for ice cream and is especially valuable
where no ice can be had for making ice cream.

The method of making Bavarian cream is as fol-
lows : Thoroughly mix two egg yolks, three-fourths
cup of sugar and a dash of salt. Stir slowly into
this mixture three-fourths cup of scalding hot milk ;
heat in double boiler and stir until it begins to

8o MILK AND MILK PRODUCTS IN THE HOME

thicken. Remove from heat and stir in one table-
spoonful of best gelatin soaked in one-fourth cup
of cold water. Next add flavoring, which may con-
sist of one teaspoonful of vanilla extract or the
juice of either one-half orange or one-fourth lemon ;
stir until gelatin is dissolved, and strain. When
cold and beginning to set, whip a few minutes with
egg beater and then stir in lightly one cup of
whipped cream and pour mixture into a mold to
harden.

Chocolate Bavarian Cream. Cook until smooth
two ounces of melted chocolate, one-fourth cup of
sugar and one-fourth cup of boiling water. Add this
to the milk used for custard and proceed as in mak-
ing plain Bavarian cream.

Charlotte Russe. Soak one tablespoonful of best
gelatin in one-fourth cup of cold water and add one-
third cup of scalding hot cream; stir in one-third
cup of powdered sugar and one teaspoonful of
vanilla extract. Next fold in three cups of whipped
cream. Line mold with lady-fingers and pour mix-
ture into it and chill.

Charlotte Russe, like the Bavarian cream, is a
good substitute for ice cream, being very rich and
palatable.

Devonshire Cream. Pour a quart of rich, fresh
milk into a small double boiler and keep cold for
about twelve hours to allow most of the cream to
rise. Next gradually raise the temperature to about
180° F., being careful not to disturb the cream in
any way. The temperature must be raised very

FANCY DAIRY DISHES 8l

slowly, averaging about two degrees per minute.
Keep hot for a number of hours, or until a stiff,
crusty layer of cream has formed, and then cool.
Remove the cream with a flat, perforated skimmer.
This cream has a very delicious flavor and is often
eaten with bread, either sweetened or unsweetened.
Cream prepared in this way is very thoroughly
pasteurized and is therefore an entirely safe and
wholesome food.

CHAPTER XVII
BUTTER AND OLEOMAROARmS

BUTTER

Food Value. Butter is composed principally of
butterfat as seen from the following average compo-
sition :

Water 14 per cent.

Butterfat 83 per cent.

Proteids 1 per cent.

Salt : 2 per cent.

100 per cent.

As a rule butter is used for its palatability, that
is, as a relish with other foods such as bread. Yet
butter has also a very high food value. In this con-
nection it should be remembered that a pound of fat
has an energy or heat value equal to two and one-
fourth pounds of either proteids or carbohydrates.

Compared with other fats such as lard, for ex-
ample, butter seems rather expensive. But in plac-
ing a value upon butter it is necessary to give due
consideration to its palatability and high degree of
digestibility. The latter is especially important, par-
ticularly with invalids and persons suffering from
weak digestion.

Process of Manufacture. The best butter is made
by churning sour cream. The acidity adds flavor
to the butter and also facilitates churning. Cream
should contain about 30 per cent, butterfat and 0.5
per cent, acid when it enters the churn, and the tem-
perature should be such as to bring butter in about

BUTTER AND OLEOMARGARINE

thirty-five minutes. The average churning tempera-
ture is about 58° P.

Churning consists in agitating the cream, which
causes the microscopic fat globules to combine into
masses visible in the chum as butter granules.
When these granules are about the size of half a
pea, the buttermilk is removed, the butter rinsed
with cold water and salt added at the rate of about
one ounce per pound of butter. The salt is thor-
oughly worked through the butter with a butter
ladle, after which it is usually molded into rectan-
gular ** prints*' weighing one pound.

Judging Butter. Butter is briefly judged or scored
according to the following score card:

BUTTER SCORE CARD

Perfect Actual Score

Flavor 45

Texture 25

Color 15

Salt

Package

Total 100

Defect

r Light

Rancid

Fishy

Weedy

Stable

Unclean

High acid
I Bitter

' Poor grain
Cloudy brine
Too much brine

.Greasy

Mottled, wavy
White specks
Too high
L Too light

Too much salt
Undissolved salt
Lacks salt

f Dirty
Poorly packed
Poorly nailed

. Poorly lined

84 MILK AND MILK PRODUCTS IN THE HOME

Flavor. Immediately after the sample of butter
is withdrawn from the package it should be held
under the nose to ascertain the quality of the aroma
(flavor). Strictly speaking, flavor refers to the
taste. But the use of the term flavor in butter judg-
ing usually includes both taste and aroma, the
emphasis resting upon the latter.

It is difficult to describe an ideal butter flavor.
It may perhaps be likened to the flavor of clean, well
ripened cream.

Light flavor is generally due to churning cream
too sweet. It may be due also to too much washing.

Rancid flavor is due chiefly to overripened cream.
The age of the milk, cream and butter is also fre-
quently the cause of rancidity. Good butter exposed
to light and air at ordinary temperatures turns ran-
cid in a very short time.

Weedy flavors are caused by cows feeding on
weeds. Leeks or wild onions are frequently the
cause of very serious trouble when cows have free
access to them. The trouble may also be caused by
exposing milk and cream to an atmosphere charged
with objectionable odors.

Fishy flavor, according to L. A. Rogers, is due to
oxidation which is favored by a high acid cream and
overworking. The latter favors oxidation by in-
creasing the £tmount of air in butter.

Stable flavor is caused by lack of cleanliness in
milking, and by keeping milk too long in or near a
dirty stable.

Unclean flavors are caused by dirty pails, strain-
ers, cans and general uncleanliness in the care and
handling of milk.

BUTTER AND OLEOMARGARINE 85

High acid flavor is due to oversoured cream.

Bitter flavor is caused by keeping cream too long
at low temperatures.

Texture. An ideal texture is indicated by a some-
what granular appearance when a piece of butter is
broken, an appearance quite similar to that of the
broken ends of a steel rod.

Brine refers to the amount and character of the
water in butter. It should be as clear as water and
not present in such quantities as to run off the trier.

Too much brine is caused chiefly by underworking
and by churning to small granules.

Cloudy brine is caused by churning at too high a
temperature and also by granulating too coarse. In-
sufficient washing has a tendency to produce a
cloudy brine.

Poor grain is caused by overworking and over-
churning; also by too high temperatures in churn-
ing and working.

Greasy butter is caused by overworking or by
handling at too high temperatures.

Color. The essential thing in color is to have it
uniform. It should have a little deeper shade than
that produced by June pasturage. Artificial color-
ing is therefore necessary.

Mottles are discolorations in butter caused by the
uneven distribution of salt.

White specks are due either to curd particles in
cream caused by overripening and lack of stirring
during ripening, or to dried and hardened cream.

Salt. As with color, the essential thing with salt
is to have it evenly worked through the butter and
none of it should remain undissolved.

86 MILK AND MILK PRODUCTS IN THE HOME

OLEOMARGARINE

Oleomargarine is a cheap substitute for butter
and, on account of its cheapness, has found extensive
sale in recent years. This product is also known as
margarine or butterine.

The principal component of oleomargarine is beef
fat. The lower grades contain a high percentage of
cottonseed oil, while the best grades contain some
butterfat.

Composition. In the twelfth report of the Govern-
ment Census, the proportions of the raw materials
which enter into the composition of the different
grades of oleomargarine are given as follows:

HIGH GRADE OLEOMARGARINE

Oleo oil 100 pounds

Neutral lard 130 pounds

Butter 95 pounds

Salt 32 pounds

Color 00.5 pound

MEDIUM HIGH GRADE OLEOMARGARINE

Oleo oil 315 pounds

Neutral lard 500 pounds

Cream 280 pounds

Milk 280 pounds

Salt 120 pounds

Color 001.5 pounds

CHEAP GRADE OLEOMARGARINE

Oleo oil 495 pounds

Neutral lard 265 pounds

Cotton seed oil 315 pounds

Milk 255 pounds

Salt 120 pounds

Color 001.25 pounds

BUTTER AND OLEOMARGARINE 87

Digestibility. It has often been claimed that
oleomargarine has all the merits possessed by gen-
uine butter. This claim, however, does not seem to
hold in respect to digestibility. Eminent chemists
and food experts have long contended that no fat
is equal to butterfat in digestibility. Both the phys-
ical and chemical properties of butterfat offer good
reason for such belief. It has already been learned
that butterfat exists in milk in an extremely finely
divided condition and that one of the distinguishing
characteristics of butterfat is its relatively high con-
tent of soluble fats or fatty acids. These conditions
undoubtedly materially favor ease of digestion. A
number of recent experiments add much positive
evidence in support of this belief. It has been
learned, for example, that butterfat is considerably
more nutritious than such fats as lard oil and al-
mond oil, and this superiority may be due to a
higher degree of digestibility.

Color. Oleomargarine has naturally a whitish
color, which is of value in distinguishing this
product from butter. That some distinguishing
mark is necessary is evinced by the fact that a
great deal of oleomargarine in the past has been sold
as butter. Indeed, deception has been practiced to
such an extent that the federal government, for a
number of years, has levied a heavy tax on every
pound of oleomargarine colored in imitation of gen-
uine butter. The result is that comparatively little
colored oleomargarine is manufactured at the pres-
ent time.

88 MILK AND MILK PRODUCTS IN THE HOME
RENOVATED OR PROCESS BUTTER

This is old, stale, rancid butter which has been
purified by forcing air currents through the melted
fat and rechurning this mixed with milk or cream.
To protect the consumer, the law requires that
all butter which has undergone this treatment, be
labeled Process or Renovated Butter. When packed
in tubs, the label appears on the tub and the dealer
may easily sell such butter to consumers as genuine
butter. This furnishes an instance where butter put
up in pound prints protects the consumer against an
imitation product.

CHAPTER XVIII
COMMON CHEESE

CHEDDAR OR AMERICAN CHEESE

Formerly the term ** Cheddar'' was applied ex-
clusively to what is now commonly known as Amer-
ican cheese. This cheese belongs to the so-called
hard type of cheeses.

Briefly Cheddar cheese is made by precipitat-
ing the curd of milk by means of rennet extract.
The curd is allowed to ferment until it has reached
the right stage of moisture and acidity, when it is
salted and then molded under heavy pressure.
After pressing the cheese must undergo a long and
careful curing or ripening process during which
most of the insoluble curd is changed to soluble
products.

Pood Value. Cured Cheddar cheese has an aver-
age composition -as follows :

Water 34 per cent.

Butterf at 34 per cent.

Proteids 26 per cent.

Sugar, etc 2 per cent.

Ash 4 per cent.

100 per cent.

Prom the composition it is seen that Cheddar
cheese is an extremely rich food, one pound being
equal to about two pounds of meat. It is a very
economical substitute for meat. In the New York
City penny lunches, cheese sandwiches furnished the
largest amount of nutrients procurable for a penny.

90 MII.K AND MILK PRODUCTS IN THE HOME

Owing to its richness, this cheese is best adapted to
the diet of people doing hard physical labor.

While in digestibility Cheddar cheese ranks well
with other staple foods, it is well known that many
people with weak stomachs cannot readily digest
it. Under all conditions the cheese should be con-
sumed with bulky foods, such as bread and crackers.
When eaten alone or in connection with other rich
foods, it has a tendency to produce constipation.

Important Qualities. Age is important in Ched-
dar cheese, because the real cheese flavor requires
about six months to develop. Of even greater im-
portance is the softening of the texture which also
follows with age. A green or fresh cheese has a
tough, curdy or rubbery texture which means that
the casein is still insoluble and that the cheese is
hard to digest. An ideal textured cheese is solid and
waxy. A soft, pasty or sticky cheese is undesirable
because it carries too much moisture. Corky cheese
lacks moisture, while mealy or crumbly cheese is the
result of too much acid and, like corky cheese, is un-
desirable.

Cheese is commonly judged on the basis of 45
points for flavor, 30 points for texture, 10 points for
color and 15 points for finish and appearance.

BRICK AND SWISS CHEESE

These cheeses have essentially the same composi-
tion and food value as Cheddar cheese. But the
methods of manufacture differ from the Cheddar
process, which accounts for the difference in flavor
and texture.

COMMON CHEESE QI

The texture of these cheeses must be mellow, waxy
and plastic like that of Cheddar cheese, but more or
less porous. In brick cheese small, irregular open-
ings are characteristic, while large, smooth round
holes are typical of the best Swiss cheese.

Swiss and brick cheese, like Cheddar, must under-
go a thorough curing process to develop flavor and
to break down the insoluble casein into soluble prod-
udts.

CHAPTER SIX
PRODUCTION OF CLEAN WH0LE80HE MILE

During the past few years a great campaign has
been carried on in the interest of cleaner milk, and
while great improvements have followed this, there
is still a great deal of unsanitary milk placed upon

Figure 15 — A sanitary cow stable

the market. The essential steps in securing cleau,
wholesome milk are briefly discussed in the follow-
ing paragraphs.

Clean, Healthy Cows. The cow's health is of
prime importance, and all milk from cows affected
with any kind of disease should he rigidly excluded
from the dairy.

Under ordinary conditions the cow is the main
source of dirt in milk. The rubbing of the milker
against her and the shaking of the udder during
milking, will dislodge numerous dust particles and
hair and these are liable to get into the milk unless
special precautions are taken to keep them out.
92

PRODUCTION OF CLEAN WHOLESOME MILK 93

When we consider that every dust particle and
every hair that drops into the milk may add hun-
dreds, thousands, or even millions of bacteria to it,
we realize the importance of taking every precaution
to guard against contamination from this source.

To keep cows as free as possible from loose hair,
dust and manure particles, they should be carded
and brushed regularly. This should be done at
least an hour before milking to avoid dust. Five
to ten minutes before the cow is milked her udder
and Sauks should be gently washed with clean, tepid
water, by using a clean sponge or cloth. This will
allow sufficient time for any adhering drops of
water to drip off, at the same time it will keep tlie

Figure It— Clean mllklnit

94 MILK AND MILK PRODUCTS IN THE HOME

udder and flanks sufficiently moist to prevent dis-
lodgment of dust particles and hair during milking.

Cows should be kept only in clean, light, venti-
lated stables and must be turned out daily for exer-
cise excepting in the most inclement weather.

The Milkers. Clothes which have been worn in the
field are not suitable for milking purposes. Every
milker should be provided with a clean suit con-
sisting of cap, jacket and trousers. Milkers should
also wash and dry their hands before milking, and,
above all, keep them dry during milking.

Much disease transmitted through milk has had
its origin in diseased milkers. The health of the
milker is therefore a matter of prime importance.

Milk Vessels. All tin ware used in the handling
of milk should be made with as few seams as pos-

Figrure 17 Figure 18

Unflushed seam Flushed seam

sible. Wherever seams occur, they should be flushed
with solder. Unflushed seams are difficult to clean
and as a rule afford good breeding places for bac-
teria. Figure 17 illustrates the character of the

PRODUCTION OF CLEAN WHOLESOME MILK 95

unflushed seam; Figure IS shows a flushed seam
which fully illustrates its value.

Figure 19 illustrates a modem sanitary milk pail.
The value of a partially closed pail is evident from
the reduced opening, which
serves to keep out many bac-
teria and much dirt that would
otherwise drop into the pail
during milking.

All utensils used in the han-
dling of milk should be as
nearly sterile as possible. A
very desirable method of clean-
Figure i» ing them is as follows :
Coverra milk pall tti' . ■ -.■

First, rinse with warm or

cold water. Second, scrub with moderately hot
water containing some washing powder. The wash-
ing should be done with a brush rather than cloth
because the bristles enter into crevices which the
cloth cannot possibly reach. Furthermore, it is very
difficult to keep the cloth clean. Third, after rinsing,
scald thoroughly with steam or hot water. After
scalding, the utensils should be inverted upon shelves
without wiping and allowed to remain so until ready
to use. This will leave the vessels in a practically
sterile condition. Fourth, if it is possible to turn the
inside of the vessels to the sun in a place where
there is no dust, then it is desirable to expose the
utensils during the day to the strong germicidal
action of the direct sun's rays.

Flies. Flies not only constitute a prolific but also
a dangerous source of milk contamination. These

96 MILk AND MILK PRODUCTS IN THE HOME

pests visit places of the worst description and their
presence in a dairy suggests a disregard for cleanli-
ness. Of 414 flies examined, the average number of
bacteria carried per fly was one and a quarter mil-
lions. Flies should be rigidly excluded from all
places where they are apt to come in contact with
the milk.

Other Conditions. Cows, of course, should have
pure water and clean wholesome feed. Highly fer-
mented brewers' grains and strong weeds are es-
pecially objectionable. The water of ponds and
stagnant streams is also harmful. Not only is such
water injurious to the health of cows, but by wad-
ing in it they become contaminated with numer-
ous undesirable bacteria, some of which may later
find their way into the milk.

Clean stables, clean barnyards and clean bedding
must be provided to keep the cows clean.

The details considered in the production of clean,
wholesome milk are shown in the following score
card, prepared by the Official Dairy Instructor's
Association and used by the federal government.
In this score card 40 points are allowed for equip-
ment and 60 points for methodSi in producing milk.

PRODUCTION OF CLEAN WHOLESOME MILK

SCORE CARD

EQUIPMENT

SCORE

COWS

Health

Apparently in good health 1

If tested with tuberculin once a year and no

tuberculosis is found, or if tested once in six

months and all reacting animals removed.... 5

(If tested only once a year and reacting animals

found and removed, 2.)

Comfort

Bedding 1

Temperature of stable 1

Food (clean and wholesome)

Water

Clean and fresh i

Convenient and abundant 1

STABLE3

Location of stable

Well drained 1

Free from contaminating surroundings i

Construction of stable

Tight, sound floor and proper gutter C

Smooth, tight walls and ceiling t

Proper stall, tie and manger 1

L ight, four sq. ft. of glass per cow

(Three sq. ft., 8; 2 sq. ft., 2; 1 sq. ft., 1. Deduct

for uneven distribution.)

Ventilation : Automatic system

Adjustable windows 1

Cubic feet of space for cow; 500 to 1,000 feet

(Less than 500 ft., 2; less than 400 ft., 1; less

than 800 ft., 0; over 1,000 ft., 0.)

UTENSILS

Construction and condition of utensils

Water for cleaning ^

(Clean, convenient and abundant.)

Small-top milking pail

Facilities for hot water or steam

(Should be in milk house, not in kitchen.)

Milk cooler

Clean milking suits

MILK ROOM

Location of milk room

Free from contaminating surroundings l

Convenient 1

Construction of milk room

Floor, walls and ceiling i

Light, ventilation, screens l

Total

Perfect Allowed

2
2

1
1

98 MII.K AND MII.K PRODUCTS IN THE HOME

SCORE CARD~-Continued

METHODS

SCORE

Perfect I Allowed

COWS
Cleanliness of cows

STABLES

Cleanliness of stables

Floor 2

Walls 1

Ceiling and ledges 1

Mangers and partitions i

Windows 1

Stable at mllldng time

Barnyard clean and well drained

Removal of manure daily to field or proper pit.. .
(To 50 feet from stable* 1.)

MILK ROOM
Cleanliness of milk room

UTENSILS AND MILKING

Care and cleanliness of utensils

Thoroughly washed and sterilized in live steam

for 80 minutes 5

(Thoroughly washed and placed over steam jet.
4; thoroughly washed and scalded with boiling
water, 8; thoroughly washed, not scalded, 2.)
Inverted in pure air 8

Cleanliness of milking

Clean, dry hands 8

Udders washed and dried 6

(Udders cleaned withr moist cloth, 4; cleaned with

dry cloth at least 15 minutes before milking, 1.)

HANDLING THE MILK

(Heanliness of attendants

Milk removed Immediately from stable

Prompt cooling (cooled immediately after milking

each cow)

Efficient cooling; below 50° F

(SI** to 55% 4; 56* to 60*, 2.)
storage below 50° F

(51° to 55°, 2; 56° to 60°, 1.)
Transportation ; iced in summer

(For jacket or wet blanket, allow 2 ; dry blanket
or covered wagon, l.)

Total

8
6

6
2
2

8
8

Equipment + Methods = FINAL SCORE

NOTE 1.— If any filthy condition is found, particularly dirty utensils,
the total score shall be limited to 49.

NOTE 2.— If the water is exposed to dangerous contamination cr
there is evidence of the presence of a dangerous disease in animals or
attendants, the score shall be 0.

INDEX

Page

Acidity of milk 17

Albumen 10

American cheese 89

Ash of milk 10

Bacteria 19

beneficial 20

disease 33

effect of temperature on 23

lactic acid 20

numbers in milk 22

rapidity of growth 19

spores of 21

undesirable 21

Bavarian cream 79

Brick cheese 90

Butter 82

color of 85

composition of 85

digestibility of 82,87

flavor of 84

food value of 82

judging of 83

manufacture of 82

process 88

renovated 88

texture of 85

Butterfat 11

Buttermilk, natural 57

tablets 61

Charlotte Russe 80

Cheese, American 89

brick 90

club 78

common 89

cottage 64

Page

cream 77

Neufchatel 76

pimento 78

Swiss 90

Casein 10

Certified milk 27

Club cheese 78

Condensed milk 53

Cream " .66

Bavarian 79

composition of 66

Devonshire 80

food value of 67

homogenizing 69

judging of 30

pasteurization of 67

physical properties of.. 16

specific gravity of 16

visco 69

viscosity of 16

whipping of 69

Cream cheese 77

Dairy thermometer 41

Devonshire 80

Diphtheria epidemics 36

Enzymes 12

Evaporated milk 54

Ice cream 71

chocolate 73

fruit ....74

lemon 73

manufacture of 72

nut 74

vanilla 73

lOO

INDEX

Page
Judging milk and cream. 30

butter 83

Junket 79

Lactic acid cultures 59

Milk 9

absorbing powers of... 17

acidity of 17

bacteria in 19

certified 27

color of 17

composition of 9

condensed, sweetened . . 53

cooling of 24

digestibility of pasteur-
ized ../ 43

disease bacteria of 33

epidemics of 35

evaporated 54

from different breeds . . 14

from goats 51

handling of 25

judging of 30

market classes of 27

modified 44

pasteurized 37

physical properties of. 16

production of clean 94

score card for 30

solids 12

sour 56

specific gravity of 16

sugar 10

Page

use of 15

value of clean 15

vessels 94

vessels, cleaning .of . . . .95
viscosity of 16

Neufchatel cheese 76

Oleomargarine 86

color of 87

composition 86

digestibility of 87

Pasteurization 37

necessity for 37

by milk dealers 38

advantages of, in home. 41
inefficient 42

Pimento cheese 78

Scarlet fever epidemics . . 36

Septic sore throat 36

Skimmilk 63

sour 58

Specific gravity of milk.. 16
Swiss cheese 90

Tuberculosis 34

Typhoid epidemics 36

Viscogen 67

Whey, value of 50

preparation of 63

UMVERMTY OF CALIFORNIA LIBRARY
BERKELEY

[ a I oO

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Full text of "Milk and milk products in the home; a book intended for students in home economics and for housekeepers in general"

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